Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Cheese Pie -- Tiropita
  Chicken Pie -- Kotopitta
  Home - made Pastry Sheets -- Phyllo
  Meat Pie -- Kreatopitta
  Pie-crust for pies -- Zimi Yia Pittes
  Spinach Pie -- Spanakopitta
  Almond Biscuits from Siphnos -- Amygdalota
  Almond Pears -- Amygthalota
  Almond Torte -- Glykisma Amigthalou
  Baked Halva -- Halvas Tou Fournou
  Baked Quinces -- Kithonia Psita





hosted by


Baked Quinces -- Kithonia Psita
4 halved and cored Quices
2 tablespoons Cloves
1/2 cup sweet wine like Mavrodaphne Red Wine
1/2 cup Cherry Liqueur
1/2 cup Sugar
1 teaspoon ground Cinnamon
2 cups Yoghurt

Preheat the oven to 375 degrees F. Place the halved quinces, cut side down, in an ovenproof glass that is just large enough to contain them. Pierce each quince half with 2 or 3 cloves.

In a bowl, mix the wine, liqueur, sugar, and cinnamon. Stir and pour over the quinces. Bake for about 1 1/2 hours, basting frequently with the juices. Let quinces cool, then serve topped with yogurt and a teaspoon of quince spoon sweet , if you like.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA