Quince Compote
Description
This International dessert features Sugar, Water, Quince, cored, peeled and. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut into small cubes (1/4-inch) 1 Cinnamon stick 1 Clove 1 tb Lemon juice In a medium nonreactive saucepan,
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combine sugar and water, bring to a
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boil .
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Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.
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Simmer , stirring occasionally, until fruit is tender and translucent,
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remove from
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heat ,
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pour into bowl to
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cool .
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Strain quince from liquid and puree 1/4 of the quince.
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Add the puree to the left over quince and
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add additional poaching liquid to moisten slightly (to
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make it a spoonable sauce).
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To Assemble: Place filo dough on plate, spoon some couscous custard into the cup.
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Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.
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CHEF DU JOUR STAN FRANKENTHALER SHOW
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 464.4kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 120.0g40%
- Dietary Fiber 0.0g0%
- Sugars 120.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, compote, cored, dessert, international, peeled, quince, simmering, sugar, title, vegan, water