Quince compote with vanilla cream

Name: Quince compote with vanilla cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 TABLESPOONS Lemon juice; 400 g Quinces (see tip); 2 TABLESPOONS + 3 tablespoons sugar; 200 ml + 3 tablespoons apple juice; 1 Vanilla pod; 1 tablespoon (approx. 10 g) Cornstarch; 125 g Pumpernickel; 125 g Whole milk yoghurt; 125 g Fresh cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 TABLESPOONS Lemon juice
400 g Quinces (see tip)
2 TABLESPOONS + 3 tablespoons sugar
200 ml + 3 tablespoons apple juice
1 Vanilla pod
1 tablespoon (approx. 10 g) Cornstarch
125 g Pumpernickel
125 g Whole milk yoghurt
125 g Fresh cream

Directions

1
Mix lemon juice and approx. 3⁄4 l water. Wash, peel and quarter the quinces and remove the core. Dice the quinces and put them into the lemon water. Caramelise 2 tbsp. sugar until golden yellow. Stir in 200 ml apple juice, simmer while stirring until the caramel has dissolved.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Drain the quinces. Add the quinces, vanilla pulp and vanilla pod to the apple stock and simmer for 15-20 minutes until the quinces are soft. Mix starch and 3 tbsp. apple juice, thicken compote with it.
3
Let it cool down. Remove the vanilla pod and cut into strips.
4
Crumble the pumpernickel. Stir yoghurt, crème fraîche and 3 tablespoons of sugar until smooth. Layer pumpernickel, yoghurt cream and compote alternately in glasses. Decorate with vanilla pod strips.