Quince crumble with cranberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix lemon juice with approx. 2 litres of water. Wash quinces thoroughly, peel, quarter and remove the core. Cut the quinces into thin slices and place them in the lemon water. Cut the vanilla pod lengthwise, scrape out the pulp. Caramelise 100 g sugar in a pot. Deglaze with 350 ml pear juice and simmer until the sugar has dissolved.

2. 2

   In the meantime, drain the quinces briefly in a sieve. Add quinces, vanilla pulp and vanilla pod to the pear juice and simmer at medium heat for 20-25 minutes. Add the cranberries about 6 minutes before the end of the cooking time. Mix starch with 3 tbsp. pear juice, thicken quince compote with it. Melt butter. Roughly chop the chocolate. Mix flour, salt, 100 g sugar and vanillin sugar. Pour in butter and use the dough hooks of the hand mixer to make crumbles. Add the chocolate and knead lightly with your hands. Chill for about 30 minutes. Grease 4 quiche moulds (approx. 15 cm Ø), pour in compote and sprinkle with crumbles.

3. 3

   Roughly chop the chocolate. Mix flour, salt, 100 g sugar and vanillin sugar. Pour in butter and use the dough hooks of the hand mixer to make crumbles. Add the chocolate and knead lightly with your hands. Chill for about 30 minutes. Grease 4 quiche moulds (approx. 15 cm Ø), pour in compote and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let cool down a little bit

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
114 g

FATS
26 g

PROTEINS
7 g