Raw not so good... but cooked? Fantastic!

After waking up this morning, we looked outside and happened to notice a big rainbow! I don't think it rained, but it looked pretty cool - almost as if it ends right in our garage! Too bad we didn't find a pot of gold (or really good chocolate...)

We used a new fruit in tonight's breakfast-for-dinner of Orange-Yogurt Pancakes with Quince Topping. Quinces are a member of the pomes family and are related to pears and apples - they need to be cooked before eating as they are quite hard and very sour when raw.

A sweet syrup is made first, which will top the light pancakes. Sugar, circles of fresh ginger, lemon juice and wedges of the quinces boil away until the fruit is tender. The ginger is removed and the mixture is left to steep for at least 15 minutes to allow the flavors to develop. While this sits, the pancakes can be quickly whipped up - to add a different zing to them, the wet ingredients incorporate yogurt with bright orange zest and juice to freshen the flavor. With a rich golden color on the outside, the inside boasts a light and airy texture. The pancakes are served with the tender sliced quinces on top and a drizzle of the zesty syrup - I only wish the syrup would have gotten a touch thicker as mine was pretty thin. There was a fair amount of syrup left after a drizzle, so feel free to give them a good soak if choose. We both agree these were excellent and the delicious leftovers will be had first thing in the morning for breakfast.

Recipes
Orange-Yogurt Pancakes with Quince Topping