John Myers
Quince Gratin
The perfect quince gratin recipe with a picture and simple step-by-step instructions.
- 600 g Quinces
- 500 ml Apple juice
- 75 g Soft wheat semolina
- 1 pinch Vanilla pulp
- 0,5 tsp Cinnamon powder
- 3 Eggs size M
- 200 g Cream
- Salt
- 90 g Sugar
- Peel and core the quotes and chop them into small cubes. Simmer in apple juice for about 10 minutes. Preheat the oven to 200 ° C (fan oven 180 ° C). Drain the quince, catching the juice. Bring the juice with semolina, vanilla pulp and cinnamon to the boil, remove from the stove and let it soak for a short time.
- Separate the eggs. Mix the egg yolks with the cream, mix with the quince and semolina and place in a gratin dish or casserole dish. Beat the egg whites with a pinch of salt and sugar until stiff, pour onto the quince sauce. Baked for about 5 – 7 minutes.
Facebook Comments