Pyre with Quinces

For the pyre with quinces, peel the quinces, quarter them and remove the core. Slice the quinces diagonally and bring to the boil in a saucepan with about 300 ml of apple juice. Reduce the temperature and simmer on low heat for about 10 minutes.

Let the quince slices cool in the juice, remove and drain.

Preheat the oven to 180 degrees Celsius (convection oven 170 degrees Celsius ).

Coarsely chop the almonds and caramelize them with 20 g sugar in a pan. Remove from the pan, let cool on a board and chop again.

Soak the raisins in a little quince stock. Cut the vanilla pod in half lengthwise and scrape out the pith.

Mix the eggs with the milk, add the cinnamon, vanilla pulp, some lemon zest and 100 g sugar.

Cut the Striezel into thin slices and layer them in a fan shape in a buttered baking dish. Layer the quinces, drained raisins and almond kernels between the slices of Striezel and pour the egg-milk over everything.

Bake the pile at 180 degrees Celsius for about 45 minutes.

Meanwhile, for the sauce, cut the vanilla bean lengthwise and scrape out the pulp. Bring the milk to the boil, add the vanilla pulp and sugar. When the milk is bubbling, stir in the egg yolks with a whisk. Continue whisking until the liquid begins to thicken.

Quickly remove the saucepan from the heat and continue stirring until the saucepan has cooled.

Pour the pile

Preparation Tip:

Use an untreated organic lemon for pyre with quince!

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