Quince Compote with Goat Cheese

Ingredients

• 200 g mature goat cheese slices (e.g., Chevrotin des Bauges or Charolais)
• 500 g quince
• 1 Vanilla bean
• 1 untreated lemon
• 1 tbsp honey
• 2 tbsp sugar

Instructions

1. 1.

   Peel, halve, core, and dice the quinces. Boil with freshly squeezed lemon juice, split vanilla bean, a splash of water, and honey for about 5 minutes covered; then strain through a sieve to catch the liquid. Let the quince cool.

2. 2.

   Caramelize the sugar in a small pot and deglaze with the collected liquid, reducing it into a syrupy consistency.

3. 3.

   Layer goat cheese and quince alternately into a tower, drizzle with caramel sauce, and serve.