These cardamom poached quince pair perfectly with labneh, granola, overnight oats, and ice cream.
In a medium saucepan, combine honey, water, orange juice, orange rind, and cardamom pods.
Place the saucepan over medium-high heat and bring to a simmer.
Lower the heat and cook gently until the quince is tender when pierced with a knife, about 50-60 minutes.
When the quince pieces are tender, remove them with a slotted spoon and set aside.
Continue cooking the poaching liquid and let it reduce to a syrup, about another 30 minutes.
Divide the labneh into four serving plates. Add the quince. Top with pistachios and the syrup.
Store the remaining quinces and syrup in an airtight container in the fridge for up to a week.