Quinces crumble

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For eight 165 ml (5.8 fl.oz) WECK® mold jars
Quinces crumble
Order directly 165 ml WECK mold jars

Ingredients for the quinces

  • 500 g ripe quinces
  • 100 g sugar
  • 350 ml apple juice
  • 1 vanilla pod
  • 60 g cranberries
  • 1,5 tablespoons of starch
  • 3 tablespoons of apple juice

Ingredients for the crumble

  • 200 g flour
  • 100 g sugar
  • 1 dash of salt
  • 1 package of vanilla sugar
  • 120 g butter
  • 50 g chocolate flakes
  • icing sugar for decoration

Preparation

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 for 20-25 minutes. Add the cranberries 5 minutes before the end. Stir the apple juice and the starch smoothly and thicken the quinces compote. Heat it up shortly.

For the crumble add flour, sugar, salt, vanilla pod and butter in a bowl and mix it with your fingers. 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 bake it in the pre-heated oven for about 25-30 minutes. Let it cool down. Strain the icing sugar through a sieve and it's ready to serve.

Tip: You can serve it with a vanilla sauce.

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