1. Wash the quinces thoroughly to remove their fuzzy outer coating.

2. Roughly chop one quince, leaving the skin, core and seeds intact. Place in a large saucepan with the sugar, orange quarters and water.

3. Bring to a gentle boil, stirring until the sugar has dissolved. Reduce the heat and simmer for approximately 45–60 minutes, until the syrup begins to develop a delicate rosy color.

4. Strain the mixture through a fine-mesh strainer, discarding the fruit and orange. Return the syrup to the saucepan and continue simmering until it begins to thicken and deepen in color.

5. Preheat the oven to 350°F (320°F convection). Halve the remaining five quinces and arrange them in a deep roasting dish.

6. Pour enough of the warm quince syrup over the fruit to coat generously, reserving any remaining syrup. Cover the dish tightly with parchment paper and aluminum foil.

7. Roast for approximately 1½–2 hours, turning occasionally, until the quinces are tender and beginning to turn a deep pink.

8. Remove the covering and increase the oven temperature to 390°F (355°F convection). Continue roasting for another 20–30 minutes, basting regularly, until the syrup has reduced to a sticky glaze and the quinces have developed a rich ruby-red color. If the syrup begins to caramelize too quickly, add a splash of water.

9. Spread the walnut halves onto a baking sheet and toast in the oven for 6–8 minutes, until fragrant and lightly golden. Allow to cool before roughly chopping.

10. Spoon the thick Greek yogurt into shallow serving bowls. Arrange the warm roasted quince over the yogurt and scatter with the toasted walnuts.

11. Drizzle with honey and Oliváki Extra Virgin Olive Oil, then finish with a pinch of flaky sea salt before serving.

To Serve – Finish with:

• A generous drizzle of Oliváki Extra Virgin Olive Oil
• A little golden honey
• Toasted walnut pieces
• A pinch of flaky sea salt

Oliváki Extra Virgin Olive Oil adds a delicate fruity richness and gentle peppery finish that complements the sweetness of the roasted quince and honey. The contrast between the warm fruit and cool Greek yogurt makes this dish especially delicious.

Any leftover quince syrup can be refrigerated and enjoyed drizzled over oatmeal, vanilla ice cream or even added to cocktails.