KACHEN #21 (Winter 2019) English edition

QUINCE
STRUDEL
BAKED FRUIT
SALAD WITH
CREAM
Serves 6- 8
30 Minutes
1 1/2 hour
Serves 6-8
30 minutes
1 hour
For the filling
› 2 kg quinces, wiped
clean and cut into slices
› 300 g sugar
› 4 g ground cinnamon
› 4 g ground cloves
› 3 g vanilla essence
› 10 ml Grand Marnier
› 10 g butter
› water
For the crumb mixture
› 160 g sugar
› 210 g fresh
breadcrumbs
› 6 sheets phyllo pastry
1 Preheat the oven. Arrange the quince slices in a baking
dish. Mix the remaining filling ingredients and sprinkle
them over the top. Add about a cup of water and cover
with aluminium foil. Bake for about 45–60 minutes until
soft, depending on how thick the quince slices are. Test
to see if the quinces are ready by pressing the point of a
knife into them. Allow them to cool.
2 Mix all the ingredients for the crumb mixture. Brush
each phyllo pastry sheet with melted butter and sprinkle
some of the crumb mixture over it. Stack the sheets on
top of one another. Spoon the cooled filling on top of the
phyllo pastry and roll up like a Swiss roll, with the sides
folded inwards so that the filling cannot fall out. Place
on a baking sheet and brush the top with melted butter.
Bake for about 20 minutes at 180°C until golden brown.
Cut into thick slices and serve warm.
› 2 large quinces, peeled
› 6 pears, halved
› 100 g soft brown sugar
› 750 ml apple juice
› 1 lemon peel, grated
› 3 cinnamon sticks
› 3 cloves
› 30 ml pear or orange liqueur
› 1 small punnet gooseberries
› 1 banana, cut into thick slices
› 150 ml thick cream
1 Peel the quinces and cut them into
thick slices. Place in a baking dish with
the pears (cut sides down). Sprinkle
with sugar, add the apple juice, lemon
peel, cinnamon sticks and cloves. Add
liqueur and cover with aluminium foil.
Bake 180°C for about an hour in the
preheated oven or until the fruit is soft.
2 Add the gooseberries and bananas
and spoon the syrup over the fruit.
Place under a preheated grill until the
tips of the fruit begin to change colour.
Remove and leave to cool. Serve the
fruit salad with whipped cream.
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KACHEN No.21 | WINTER 19