Quince crumble with cranberries

Ingredients

Directions

1. 1

   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

2. 2

   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

3. 3

   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

4. 4

   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.

5. 5

   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

6. 6

   Waiting time approx. 30 minutes