Warm Quince with Walnut Filling
Warm quints filled with walnuts is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g Raisins
- 20 ml rum
- 2 quints
- fat (for the pan)
- 20 g soft butter
- 2 tbsp liquid honey
- 200 ml orange juice
- 100 g walnut kernels
- 100 g marzipan base
- 30 g powdered sugar
- 120 ml whipping cream
- 180 g low-fat quark
- 0.5 tsp grated untreated orange zest
- 2 tbsp powdered sugar (for dusting)
- 0.5 tsp cinnamon (for dusting)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Soak the raisins in the rum.
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3.
Wash the quints, cut them lengthwise in half and remove the core. Trim the round ends slightly so they stand upright and place them in a greased baking dish.
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4.
Mix the soft butter with honey and 3 tbsp orange juice and brush the cutting surface of the quints with it. Pour the remaining orange juice into the dish and cover with foil. Bake the quints in the preheated oven for about 35 minutes until they soften, brushing the surfaces with the sauce midway. If needed, add more orange juice.
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5.
Chop the walnut kernels. Cut the marzipan base into cubes and blend with powdered sugar and 2 tbsp cream until smooth. Whip the remaining cream stiffly and fold it into the marzipan mixture. Fold in the drained raisins, walnuts and orange zest, then spoon the filling into the soft quints.
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6.
Heat the oven grill and briefly gratinate the quints. Serve in small bowls with a drizzle of orange sauce, dusted with powdered sugar and a pinch of cinnamon.
