12 cups water
3/4 cup sugar
1/2 cup mild honey
1/3 cup fresh lemon juice
zest strips from 1 lemon removed with vegetable peeler
12 medium quinces (6 ounces each) peeled, quartered and cored
1/4 cup chopped almonds
1 cup whole milk yogurt, for serving

Directions:
In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves. Add the quinces and return to a boil. Cover partially and cook over low heat until tender, about 2 hours.

Remove the quinces with a slotted spoon. Boil the syrup until it is reduced to 4 cups, about 20 minutes. Return the quinces to the syrup while it cools.

Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes. Transfer to a plate to cool. Serve quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with the almonds.

Makes 12 servings.

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