Quince Galette

Ingredients

• 1 kg quince
• 1 Vanilla bean
• 200 g raw cane sugar
• 350 ml red grape juice
• 1 cinnamon stick
• 6 filo pastry sheets (150 g)
• 70 g liquid butter
• 1 tsp cinnamon
• 4 tbsp ground almonds (10 g each)
• 250 g Greek yogurt (10% fat)
• 40 g Almonds
• 1 tsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Wash, peel the quinces, keeping half of the skins; remove pits and quarter the fruit. Split the vanilla bean lengthwise. In a large oven‑proof pot heat 750 ml water with 120 g sugar, grape juice, cinnamon stick and vanilla bean until the sugar dissolves.

2. 2.

   Add the quinces with their skins to the liquid so all fruit is covered; add more water if needed. Bring everything to a boil. Cover and cook in a preheated oven at 150 °C (convection 130 °C: gas level 1–2) for about 5 hours, stirring 2–3 times.

3. 3.

   Remove the quinces and drain. Strain the liquid through a sieve, measure about 500 ml, and reduce to a syrupy consistency in the pot over medium heat for ~20 minutes. Place the quinces back into the remaining liquid and set aside.

4. 4.

   Arrange the filo sheets star‑shaped on parchment paper, brushing each sheet with liquid butter. Mix the remaining sugar with cinnamon, take out 2 tbsp; mix the rest with ground almonds and sprinkle in a circle on the top sheet, leaving a ~10 cm border. Place the quinces on the almond mix, fold the pastry over them inward. Brush the pastry edges with the remaining liquid butter and dust with the leftover cinnamon sugar. Bake the galette at 200 °C (convection 180 °C; gas level 3) for about 20 minutes until crisp.

5. 5.

   Meanwhile whisk yogurt in a small bowl until smooth. Roughly chop almonds and toast them in a hot, fat‑free pan over medium heat for 3 minutes. Drizzle half of the quince syrup over the galette, sprinkle with toasted almonds, dust lightly with powdered sugar. Serve the remaining syrup with yogurt on the side.