Mix lemon juice with approx. 2 litres of water. Wash quinces thoroughly, peel, quarter and remove the core. Cut the quinces into thin slices and place them in the lemon water
Cut the vanilla pod lengthwise and scrape out the pulp. Caramelise 100 g sugar in a pot. Deglaze with 350 ml pear juice and simmer until the sugar has dissolved
In the meantime, briefly drain the quinces in a sieve. Add quinces, vanilla pulp and vanilla pod to the pear juice and simmer at medium heat for 20-25 minutes. Add the cranberries about 6 minutes before the end of the cooking time. Mix the starch with 3 tbsp. pear juice, thicken the quince compote
Melt the butter. Roughly chop the chocolate. Mix flour, salt and 100 g sugar. Add butter and work into crumbles with the dough hooks of the hand mixer. Add the chocolate and knead lightly with your hands. Chill for about 30 minutes.
Grease 4 quiche moulds (approx. 15 cm Ø), pour in compote and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let cool down a little bit
Waiting time approx. 30 minutes