Summary

Ingredients

• 4 quince (s), large 00 g each
• 1 apple, more tart
• 1 pinch clove (s), ground
• 100 g suar
• 4 tablespoon lemon juice
• 4 tablespoon syrup (cherry syrup, alternatively grenadine)
• 100 g crème fraîche
• 25 g almond (s), chopped, white
• 0.5 teaspoon ½ cinnamon, ground

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Instructions

1. Cut the round flower bases and the stem ends of 3 quinces smooth so that the fruits stand firmly on a surface. Halve the fruit crosswise and cut out the core with the ball cutter. Peel the quinces and place them in a baking dish with the hollowed-out side facing up.
2. Preheat the oven to 200 degrees.
3. Peel the fourth quince and apple and grate the coarse side of the vegetable grater into a bowl. Season the pulp with a pinch of clove powder, sugar, lemon juice and cherry syrup and mix with 100 ml of water. Pour the fruit mixture into the hollowed-out quince and pour in the juice.
4. Seal the baking dish tightly with aluminum foil. Let the quince cook in the middle of the oven for 30-40 minutes, let it cool down a little, then remove the foil.
5. Carefully remove the quince halves from the mold, place them on dessert plates and pour some of the juice from the mold over them. Mix the remaining juice with the crème fraîche and add 1-2 teaspoons of it to each half of the quince. Serve sprinkled with almonds and dusted with cinnamon.