John Myers
Ingredients for 1 servings:
- 1 kg quince(s)
- 30 g fresh ginger
- 200 g sugar
- 1 stalk(s) cinnamon
- 175 g butter, cold
- 250 g flour
- 85 g ground almonds
- 250 g quark (20% fat)
- 2 medium-sized egg yolks
- 1 pack of pudding powder (vanilla flavor) for cooking
- Fat for the mold
- Powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Peel and quarter the quinces, and remove the cores. Cut the quarters into thick wedges. Peel and finely dice the ginger, then place it in a wide saucepan with 50g of sugar, cinnamon, and quinces. Bring to a boil, then cover and simmer over low heat for 15 minutes. Preheat the oven to 200°C. Grease a baking dish. Dice the butter. Knead the flour, almonds, 100g of sugar, and the butter into coarse crumbles. Pour two-thirds of the mixture into the dish, lightly press it into the base, and form a rim about 3cm high. Drain the quinces. Mix the liquid with the quark, 50g of sugar, the egg yolks, and the custard powder. Pour into the dish, smoothing it down. Arrange the quinces on top and scatter the remaining crumbles over the crumbles. Bake in the oven for 40 minutes. Dust with powdered sugar.
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