Semolina Pudding with Quince

Ingredients

• 600 g quince
• 500 ml apple juice
• 50 g spelt semolina
• 1 tsp vanilla powder
• 0.5 tsp cinnamon powder
• 3 eggs
• 200 ml Milk (3.5% fat)
• 1 pinch salt
• 1 tbsp whole grain sugar

Instructions

1. 1.

   Peel, quarter, core the quinces and cut into 2 cm pieces. Then simmer in a large pot with apple juice for about 10 minutes.

2. 2.

   Drain the quince through a sieve into another pot.

3. 3.

   Whisk the semolina, vanilla powder, and cinnamon into the apple juice and bring to a boil once. Remove from heat and let it thicken for 5 minutes.

4. 4.

   Separate the eggs. Mix the yolks with the milk and fold them together with the quince pieces into the semolina mixture. Spread evenly in a fireproof dish.

5. 5.

   Beat the egg whites with salt until stiff peaks form, then drizzle in the sugar. Sprinkle the meringue in large dollops over the quince-semolina mixture and bake for about 5 minutes in a preheated oven at 200 °C (180 °C fan; gas level 3).