Many of you might use quince to make delicious jam or fine jelly, but have never used this tasty fruit to conjure a classic dessert like this quince cream. The traditional quince has been somewhat forgotten in recent years, although it is full of delicate flavors that have been appreciated for thousand of years already. Especially as a sweet temptation like my vegan quince dessert.
Tradition with delicious taste
Cooking with quince has a long tradition. It was cultivated by the Babylonians more than 6,000 years ago and to this day quinces are highly valued in countless delicious recipes in this region. Unfortunately, they have disappeared from many of our gardens. You can’t eat them raw from the tree and before you can enjoy them as a puree, jam or jelly, it takes a few steps and patience. However, it is definitely worthwile!
Quinces are classified in 2 groups of varieties and, depending on their shape, belong to the apple or pear quinces. The taste of the fruit lies somewhere between pear and apple with its sweet and tart notes. Quinces not only have delicious aromas, they also have more vitamin C than an apple, for example. Its pulp and seeds have been valued and used in medicine for thousands of years.
Supportive ingredients for your vegan quince dessert
Your other ingredients support the taste of the quince and give the vegan cream its delicious taste. The vegan white wine, for example, is responsible for a pleasant acidity and complements the fruitiness of the quince. By the way, it is always worth taking a good white wine.
You can also use soy yoghurt instead of the soy quark and drain it in a cloth so that it gets a firm consistency. I waited about 1 hour, although you might like to squeeze out the liquid to make it go faster. Instead of soy, you can also use another quark or another vegan natural yoghurt.
If you like spices, try gingerbread spice instead of cinnamon to give the vegan quince dessert a pre-Christmas touch.
If quinces are not in season, you can replace them half with apples and half with pears for the delicious dessert.
Enjoy the preparation and maybe re-discovery of this tasty fruit!
Vegan Quince Dessert
Ingredients
- 450 g quince 1 big
- 100 ml white wine vegan
- 0.5 packet vanilla sugar 4g
- 1 pinch cinnamon
- 3 Tbsp maple syrup
- 200 g soy curd (quark)
- 30 g ready-to-spray vegan cream
Zum garnieren
- 1 small handful hazelnuts
- a bit ready-to-spray vegan cream
- 2 Tbsp maple syrup
Instructions
- 1. Peel, core and cut the quinces into wedges.
- 2. Put quinces, white wine, vanilla sugar, cinnamon and maple syrup in a pot. Bring to boil, cover and simmer with the lid on for 15 minutes.
- 3. Remove 2 of the cooked quince wedges, cut into approx. 12 small strips, place them on a plate and set aside. Puree the remaining contents in a stand mixer or with a hand blender.
- 4. Pour the quince puree into a bowl. Stir in the soya bean curd and vegan whipped cream.
- 5. Fill the quince cream into 4 small dessert glasses. Coarsley chop the hazelnuts and optionally toast them briefly in a frying pan. Garnish the jars with the quince strips, chopped hazelnuts, vegan whipped cream and maple syrup.
