A quick dessert for those times you desire something sweet after dinner, but without the effort. Of course you can make it as light or as rich, as simple or as elegant as you want. I don’t give any quantities as it is all up to taste and playing around creatively with colours and textures and experimenting with flavours.
See also Tartelette for her quince tartlets…beautiful and delicious.
- Cream, whisked until fluffy
- Greek joghurt, sweetened with a littel castor sugar
- A vanilla pod, seeded
- Quince, peeled and cut into pieces
- juice and zest of a lime
- a pomegranate, seeded
- butter and brown sugar and some apple juice, for caramelizing the quince
- Whisk the cream until thick and fuffy.
- Mix the sugar and vanilla seeds into the joghurt and swirl in the cream
- Peel the quince, cut into pieces and coat with the juice from the lime
- Caramelize the quince with the butter, brown sugar and zest until soft.
- Add some apple juice to the quince and bring to the boil just until the fruit mixture is syrupy. Leave aside to cool down a bit, but serve while still softly warm.
- To serve: Serve a helping of joghurt/cream in a glass, top with the caramelized quince and finish off with some pomegranate seeds.
- Use apple, or pear or a mix of caramelized fruit
- Cook the fruit to a thick compote and swirl into the joghurt/cream
- Start with a layer of ginger biscuit crumbs in the bottom of the glass
- Finish off with a drizzle of balsamic/honey of your choice
- Sprinkle with some grated chocolate/nuts