Baked quinces with meringue

Name: Baked quinces with meringue
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 TABLESPOONS Almond slivers; 4 Quinces (about 300 g each); 2 TABLESPOONS Lemon juice; 50 g Raisins; 1 knife tip Cinnamon; 7-10 Tbsp Grease; 8 TSP Butter; 2 Protein; 7-10 Tbsp Salt; 100 g Sugar; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 TABLESPOONS Almond slivers
4 Quinces (about 300 g each)
2 TABLESPOONS Lemon juice
50 g Raisins
1 knife tip Cinnamon
7-10 Tbsp Grease
8 TSP Butter
2 Protein
7-10 Tbsp Salt
100 g Sugar
7-10 Tbsp Icing sugar

Directions

1
Roast the almonds until golden brown. Take out, let cool down. Rub the quinces, wash and halve them. Remove the seeds with a ball-cutter or small knife and hollow out a little. Sprinkle with lemon juice. Wash and drain the raisins. Mix almonds, up to 1/2 tablespoon, raisins and cinnamon
2
Grease the casserole dish. Place the quinces inside. Spread 1/4 teaspoon butter on each. Add almond mixture and remaining butter. Bake the quinces in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for about 50 minutes until they are soft
3
Beat the egg whites and 1 pinch of salt until stiff, adding sugar. Spread the meringue on the quinces approx. 10 minutes before the end of the baking time and bake until done. Take out, let cool a little. Sprinkle with remaining almonds and dust with icing sugar