Quince pear and almond verrines

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

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)

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

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