Autumn Quince and Apple dessert
Ingredients
- 6 quinces medium
- 10 red apples small
- 2 sprigs thyme
- 100 g chestnuts boiled and peeled
- 100 g pecans
- 1 tbsp rose petals dried
Instructions
-
Boil the apples cut in 4 pieces. Use just a tiny bit of water in order to keep the fruit from sticking on the bottom. Keep the peel and the core. You'll discard them later.
-
Do the same in a different pot with the quinces.
-
Once they cool down. take the peel and try to keep as much fruit as possible. In the case of the apples it will make a huge difference in colour.
-
Once you've peeled and de-cored all of the fruit, mash them and keep separately in the fridge.
-
Serve a ball of each fruit purée. Top with fresh thyme leaves and rose petals.
-
Chop some boiled chestnuts and add to the side, do the same with the pecans or leave whole.
Recipe Notes
If you are used to sugary desserts, you can add some maple syrup on top of everything. I do not recommend this though because the subtlety of the fruit sweetness would be lost. But maple syrup combines perfectly with all of these flavours.
In my opinion, it tastes better from the fridge, but if it's very cold outside, you can enjoy warm. Your choice!
You can be messy and eat both of the compotes together, they complement each other. I just loved the way both have a different tone of rosé.
If you can't find rose petals, but still want the depth and loving touch of flowers, add some lavender.