Quince, pear and almond jars

Verrines coings poires amandes

Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻

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For 6 jars
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Ingredients 🍐🍢

βœ”οΈ 3 quinces

βœ”οΈ 2 pears

βœ”οΈ Juice of 2 lemons

βœ”οΈ 70 g brown cane sugar

βœ”οΈ Yoghurt of your choice (cow, sheep, vegetal)

βœ”οΈ A dozen almond cookiesΒ 

βœ”οΈ A dozen lemon shortbreads

βœ”οΈ Almond puree

βœ”οΈ Chia seeds

βœ”οΈ Honey

βœ”οΈ Cinnamon (optional)

 

Steps

1. Rinse and remove the fuzz from the quinces. Peel and seed them. Put the peelings and the center of the quinces (including the seeds) in a saucepan with the sugar and lemon juice. Cover with water. Bring to the boil and simmer for 45 minutes over medium heat. Pass through a sieve to extract the syrup (discard the peelings).

2. Put the syrup back into the pan with the quince flesh and the pears (cut into pieces – you can keep the peel of the pears). Simmer for 45 minutes over medium heat, stirring occasionally. Blend in the blender and then leave to cool in the fridge. Adjust by adding honey and/or cinnamon to taste.

3. Serve in layers in a glass jar:Β 

– Quince – pears compote

– Almond cookies and/or lemon shortbread.

– Yoghurt of your choice

– Almond puree

– Almond cookies and/or lemon shortbread.

– Chia seeds

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πŸ’‘ The compote/jam can be kept 4-5 days in the refrigerator in a hermetically sealed container. You can also enjoy it on a slice of sourdough bread spread with quality butter.

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πŸ’‘ How to recognize a ripe quince? The skin should be yellowish and the fuzz should be easily removed.

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πŸ’‘ Did you know? Quince is the fruit richest in pectin, an organic substance that allows jams to gel. And it is the acidity of the lemon that allows the pectin to gel.

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