Quince-Jedöns à la Didi

Ingredients for 4 servings:

• 750 g quince(s), approx. 3 pieces
• 10 ladyfingers
• 125 ml apple juice
• 1 lemon(s), juice
• Water
• 5 tbsp raw cane sugar, brown
• 1 pack of cream pudding powder
• 4 cl Calvados, optional
• 20 g almond sticks
• 200 g whipped cream
• some chocolate sprinkles

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Squeeze the lemon into a bowl and fill the bowl halfway with water. Rub the quinces with a cloth, peel them, cut them into small pieces and place them in the lemon water. Bring 2/3 of the quince pieces to a boil with a dash of apple juice and possibly 4 cl Calvados and simmer for about 20 minutes. Then use a hand blender to process into a fine purée. Caramelize the remaining quince pieces in a pan with 2 tablespoons of raw cane sugar and a dash of apple juice and simmer for 20 minutes. In a 20 cm springform pan, place about 8 halved ladyfingers upright along the edge and line the base with ladyfingers. Mix the custard powder with 3 tablespoons of raw cane sugar and a dash of apple juice. Bring the quince purée to a boil while stirring, then stir in the mixed custard powder and cook for one minute while stirring. Allow the finished quince pudding to cool slightly and then pour it into the center of the pan. Spread the caramelized quince compote over the pudding. Toast the almond slivers in a dry pan and sprinkle over the compote. Let the dessert cool completely in the refrigerator. Whip the cream until stiff, fill a piping bag, and pipe a layer of cream over the dessert. Finally, garnish with chocolate sprinkles. Carefully remove the dessert from the springform pan, arrange it in the pan, and serve.