John Myers
Wine Cream with Quince and Raisins
The perfect wine cream with quince and raisins recipe with a picture and simple step-by-step instructions.
- 50 g Sultanas
- 3 tbsp Fruit brandy
- 100 g Sugar
- 0,5 tbsp Butter
- 2 Big quinces
- 3 tbsp Water or white wine *
- 1 Freshly squeezed lemon juice *
- 2,5 dl White wine**
- 60 g Sugar
- 1 Cinnamon stick
- 3 Cloves
- 1 Lemon * 1/4 grated zest only
- 3 Tl Maizena = corn starch
- 2 Free range eggs
- 1 dl Whipped cream stiff
- Place the sultanas in fruit brandy for about 20 minutes. Peel and core the quince and cut into 5-2 cm thick wedges, mix this with a little lemon juice. Rub the zest 1/4 of the lemon and set aside.
- Put sugar in a pan, caramelize over medium heat, add butter, allow to melt, add quince, deglaze with lemon juice * and white wine *. Cover and cook for approx. 20 minutes. Take it out, let it cool down. Bring a little syrup to the boil.
- Put the white wine **, sugar, cinnamon, cloves and grated zest in a pot, bring to the boil. Simmer for about 5 minutes, strain, back in the potty. Mix the maizena with a little cold water, add the eggs, stir well, bring to a boil over medium heat while stirring constantly, remove from the plate, stir for 2 more minutes. To let it cool down. Add the fruit brandy from the raisins.
- Place the bottom of the dessert plate or bowl with crème, cover with quince wedges in a clockwise direction. Place a rosette of whipped cream in the center, sprinkle with raisins and drizzle with the boiled sauce. A couple of biscuits are enough.
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