Quince compote with crème fraîche yoghurt and pumpernickel

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix lemon juice with approx. 1 litre of water. Wash quinces thoroughly, peel, quarter and remove the core. Cut the quinces into small cubes and place them in the lemon water. Cut the vanilla pod lengthwise, scrape out the pulp. Caramelise 100 g sugar in a pot.

2. 2

   Deglaze with 350 ml pear juice and simmer until the sugar has dissolved. In the meantime, drain the quinces briefly in a sieve. Add quinces with vanilla pulp and vanilla pod to the pear juice and simmer at medium heat for 15-20 minutes. Mix starch with 3 tbsp. pear juice, thicken quince compote with it. Let the compote cool down for about 1 hour. Remove the vanilla pod and cut into thin strips. Crumble the pumpernickel roughly with your hands. Stir yoghurt, crème fraîche and 100 g sugar until smooth.

3. 3

   pear juice, thicken quince compote with it. Let the compote cool down for about 1 hour. Remove the vanilla pod and cut into thin strips. Crumble the pumpernickel roughly with your hands. Stir yoghurt, crème fraîche and 100 g sugar until smooth. Distribute pumpernickel, crème fraîche and compote alternately in glasses, decorate with vanilla pod cut into strips

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
350 kcal

CARBS
63 g

FATS
8 g

PROTEINS
5 g