Quince pear and almond verrines

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Quince pear and almond verrines

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Preparation

Rinse and remove the fuzz from the quinces. Peel and seed them. Put the peelings and the centre of the quinces (including the seeds) in a saucepan with the sugar and lemon juice. Cover with water. Bring to the boil and then simmer for 45 minutes over medium heat. Strain through a sieve to extract the syrup (discard the peelings).
Return the syrup to the pan with the quince flesh and the pears (cut into pieces - you can keep the pear skins). Simmer for 45 minutes over a medium heat, stirring occasionally. Blend and chill in the fridge. Adjust by adding honey and/or cinnamon to taste.
Serve in layers in a verrine: - Quince and pear compote- Almond and/or lemon shortbread biscuits.
- Yoghurt of your choice
- Almond puree
- Almond and/or lemon shortbread biscuits.
- Chia seeds

Ingredients

6 verrines

✔️ 3 quinces

✔️ 2 pears

✔️ Juice of 2 lemons

✔️ 70 g brown cane sugar

✔️ Yoghurt of your choice (cow, sheep, vegetable)

✔️ One dozen almond biscuits

✔️ One dozen lemon shortbread

✔️ Almond puree

✔️ Chia seeds

✔️ Honey

✔️ Cinnamon (optional)

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