For 8 WECK® mold jars à 5.81 fl. oz (165 ml)

Ingredients for the quinces:

1.10 lb (500 g) 

ripe quinces

½ cup (100 g)


12.32 fl. oz (350 ml) 

apple juice


vanilla pod

0.13 lb (60 g)


1,5 tablespoons 


3 tablespoons

apple juice

For the crumble:

0.44 lb (200 g) 


0.22 lb (100 g) 


1 dash


1 package 

vanilla sugar

0.26 lb (120 g)


¼ cup (50 g)

chocolate flakes

Also: icing sugar for decoration


Scour the fine, hairy fluff from the quinces carefully with a kitchen paper. Peel it off with a sharp knife. No peel should be on it now. Cut the quinces into halves, cut out the pip. Cut the fruit flesh into cubes. Let sugar melt in a pot to caramel. Deglaze it with apple juice. Let it boil up, until the caramel melts completely. Add the quinces and the vanilla pod and let it all boil up together for 20-25 minutes. 5 minutes, before time's up, add the cranberries. Stir the apple juice and the starch smoothly and thicken the quinces compote. Heat it up shortly.

Add fort he crumbles flour, sugar, salt, vanilla pod and butter in a bowl and mix it with your fingers crumbly. At last, mix in the chocolate flakes and put the crumble for about 20 minutes into the fridge.

Fill the jars with the quinces compote, spread the crumbles over it and let it bake in the pre-heated oven for about 25-30 minutes. Let it cool down. Strain the icing sugar through a sieve and it is ready to serve.

Tip: You can serve it with a vanilla sauce.

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