Wam Quince Poached in Samos Wine -SHF opps Low #15
Sugar Low Friday? Thought it was an April Fool’s joke.
Oh well after the holidays indulgence, every one seems to be cutting off extra calories. So on our host site Becks & Posh this month’s theme isSUGAR IS THE DEVIL. Therefore Low is the new High and it says…
Your task, therefore, for this month’s Sugar High Friday, is to make a delicious, mouthwatering dessert whilst being a lot more frugal than usual with the fat and the sugar. In fact, try not to use processed sugar at all. I’m not going to make any strict rules, I’ll leave it to each individual’s imagination.
Leave it to my imagination..I actually have a book here called Dream Desserts, Luscious , Low Fat Recipes…. but some of the recipes do not need sugar indeed, low calorie but still have butter.
I really want LOW FAT NO SUGAR THINGIE…so poaching QUINCE came to my mind.
Well quince (kydonia in Greek) is very popular on winter time, last time I went to the market it was only €1 a kilo. Quince is slowly going out of season but I was still lucky to find some good ones.
Quince has been cultivated in this country for centuries. Ancient Greeks grafted a better variety which was obtained from CYDON, CRETE, hence the name Kydonia… quince the English corruption.
Quince was regarded as symbol of love and happiness for the ancient Greeks and the Romans. Venus is often depicted with a quince in her right hand the gift she received from Paris.
In Greek Mythology, quince warded off the influence of the evil eye.
Hmm maybe I should put quince around the flat along with my “mati” the eye… but this post is about how I prepared a sugar low dessert.
So this is how this easy low fat,non sugar dessert is made.
Warm Quince Poached in Samos Wine
TO MAKE THE QUINCE
The quince was awashed with delicious orange spice flavour and the yoghurt balanced the taste to this low fat dessert. Maybe I warded off the evil spirit with the aroma alone…
The wine I used is Samos Anthemis which has an intense flavour with herbs and tea notes, hint of caramel and a beautiful deep caramel colour.
Samos by the way is located up in the north east part of the Aegean which is only 2klm away to the coastline of Asia Minor.
Tagged with: SHF # 15 + Low Sugar
Cou cou sha,
I want to try that recipe’s. The star anise goes so well in contrast with the quince. uhummm miam!
Madame sha, you are super! Punta ka Dala kang baon! ha ha ha
I’ll open my shop from April to September, July and August full season i work from 8/8 and 7/7. AWWWWWW!
Low season is fine for me.
hello Sha, Love the photos especially in-between the recipes. Gorgeous! Looks na masarap talaga with the juice…
Great idea! Love the wine and the star anise! Send me some!!!! ahahah Loved your comment April’s fool joke, ME TOO!
Beautiful photos, Sha! I wish we can taste
Wow, you’ve done it! No fat and no sugar dessert. Well done my dearie! :))
Ate Sha,
What a website! Cheers! I like the food. Hopefully soon you can visit and make me these recipes.
Cleo
Sha,I think that I can live in your kitchen! Hehe… too much good food on your table. I am going to try to make the salmon next week….Chat with you soon.
Hi Sha,
lovely pictures and the food itself!
Can’t wait to visit somewhere in your place and meet you up there maybe “In your kitchen” - yummy!
Take care!
Tin
you stuck to the rules sha, bow and curtsy.
they are both unfamiliar to me so of course i am curious as a cat! patikim!
hi sha, how very lovely! i love quince. sadly, they are not readily available here. i can just imagine how delicious they must taste with greek yogurt!
Thanks for your pretty entry - the photos are very appetising. Sorry to have sprung that April FOols joke on you - please forgive me!
Hi Sha, you’re right, this is something I’d love - thanks a lot for sharing the recipe!!!
Sha, I sent you an email in your Yahoo acct. :)))
Quince is membrillo in Spanish, right?
i am no longer touching any desserts now. need to get slim again since summer is fast approaching and we have to show some skin soon!!
Sha, i can come to your blog direct from my site. I made it.
Thanks for the blog lessons! No matter what your quince
seems so delicious. I still did’nt find at the shop, my on
my friday market. Will try with another wine, i think i got muscat de samos.
THANK YOU FOR ALL YR COMMENTS.
HAVE A GUEST HERE BEEN PLAYING A TOUR GUIDE
AND HAVING CULINARY KIND OF REDISCOVERY
OF MY FAVE HANG OUTS TO EAT HERE IN ATHENS….
the taste of the dessert is really is so lovely
i could not get enough of the juice which has been flavoured well with spices and wine…
That is a great idea! I make jelly out of quince, called Qoing here in France. I will try it your way next–running to pick them off my neighbors tree!
Your blog header makes me drool all the time
This sounds divine and very… exotic. Do you have an alternative for Samos wine, I don’t think we can find any around here
The Idea of Vegan Dessert …
…just SOUNDs awful, doesn’t it? Think again. It’s Sugar High Friday time, when food bloggers scurry into their respective kitchens to rustle up a delectable dessert. This month, however, host Becks & Posh challenged us to Sugar LOW Friday. Just…
GIANT SQUID
try the following
Black Ridge Late Harvest Gewurztramine
Johanneshof Noble Late Harvest Marlborough Riesling
Sileni Estate Selection Late Harvest Semillo
Ooh, another quince recipe! Having named my blog for quinces, I’ve been seeking out recipes using this lovely and fragrant fruit. This recipe sounds lovely; I will have to try it!
Thank you for the recipe. I have a few quince trees around the farm and have started to look for some new ways to prepare them. I did like the idea of not changing their form and keeping the sugar low.
I also made a lot of varieties of quince ice cream that came out really well.
I have to say that you take great pictures of food. I have looked at the photos throughout your blog and find that you have your own style as a food stylist. The colors are great. May I ask what camera you use?
Thanks for sharing!