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.
I used:
- 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.
- Variations:
- 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
Myfrenchkitchen 
Well now, if you combine 3 of my favorites, yogurt, pomegranate and quince in one dessert I might just have to become your neighbor!! Simple, elegant and flavorful, my kind of perfect-for-entertaining dessert.
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Hi! I just discovered your blog from the Foodie BlogRoll. It is wonderful, I plan to stop by often. I especially like your photos.
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This is such a lovely dessert for dinner guests. It makes a striking presentation yet is easy to prepare. Pomegranate and quince must be beautiful together.
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Ronell, I love this for a great breakfast treat. I so miss my mom’s old quince tree, not to mention the pomegranate tree. Where else could you have both in your garden but Africa. Your polenta and mushrooms looks gorgeous as well. Yum! I keep meaning to tell how much I love your paintings. You really get across that you love both the food and the art. Well done! Whoops, didn’t mean that to sound patronising, just love the food, the pics and the blog.
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I’ve just discovered a small quince tree growing nearby and I have been meaning to do something with them. Your recipe sounds so simple I may have to give it a try!
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have u tried freezing these ??? makes awesome lollies. I just love yogurt. Even dry fruits add a gr8 texture to the silky smooth texture. Found you thru Susans blog .I’ve never tried quinces , maybe someday when i can manage o find them .Love you silver tray and cutlery.
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Awesome, Ronell! I love quince and really don’t think people use it enough. My grandma used to make an amazing Jam out of them all the time, and here in Spain we have a jelly that goes really well with the cured Manchego cheeses.
I will definitely try this recipe. Very soon.
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Thanks for visiting!
Ronell
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Quince is one thing I have never cooked with – the recipe I have for quince clafoutis, I always substitute apricots! These look great – and as yuo say, minimal effort involved. The pomegranate seeds make it so pretty!
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