Honey-Poached Quinces - cooking recipe

Ingredients

12 cups water (This is the correct amount)
3/4 cup sugar
1/2 cup mild honey
1/3 cup fresh lemon juice
1 lemon, zested (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

Preparation

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 the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.
MAKE AHEAD:
The poached quinces can be refrigerated in the honey syrup for up to 3 days.