Baked quinces with meringue

Name: Baked quinces with meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g Almond slivers; 4 Apple quinces (about 300 g each); 2 TABLESPOONS Lemon juice; 50 g Raisins; 1/2 TEASPOON Cinnamon; 8 TSP Butter or margarine; 2 Protein (size M); 120 g Sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g Almond slivers
4 Apple quinces (about 300 g each)
2 TABLESPOONS Lemon juice
50 g Raisins
1/2 TEASPOON Cinnamon
8 TSP Butter or margarine
2 Protein (size M)
120 g Sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Roast the almond slivers in a pan without fat. Take out and let cool down. Wash, dry and halve the apple quinces. Remove the seeds with a ball cutter and hollow out the flesh a little.
2
Sprinkle quince halves with lemon juice. Rinse the raisins and dab dry. Mix almonds (except 1 tablespoon for decorating), raisins and cinnamon. Grease an ovenproof casserole dish. Put quinces in it.
3
Add 1/4 teaspoon of fat to each quince, spread almond mixture on top and add 1/4 teaspoon of fat. Cook the quinces in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.
4
In the meantime, beat the egg whites until stiff, add the sugar and continue beating for about 3 minutes until the sugar has dissolved. 10 minutes before the end of the cooking time, spread the beaten egg whites on the quinces. Take them out and let them cool down a little.
5
Place in small moulds. Decorate with the remaining almonds and serve dusted with icing sugar.