Poached quince with mascarpone and hazelnut crunch

Step 1/4

• 1 quince
• 40 g sugar
• 50 ml white wine
• ½ star anise
• 1 sprigs rosemary

• knife
• cutting board
• peeler

Peel and core quinces, then dice into bite-sized pieces. To make the poached quinces: Add two-thirds of the sugar to a pot over medium-high heat and let melt into a caramel, tilting the pot as needed. Then add white wine, star anise, some rosemary, and cover with quinces. Lower heat and let simmer for 20 min. until the quinces are cooked.

Step 2/4

• 15 g sugar
• 1 sprigs rosemary
• 1 tbsp butter

• pot
• cooking spoon
• frying pan

To make the caramelized rosemary garnish, first add remaining sugar to a pan over medium-high heat. Let caramelize, then stir in two-thirds of the butter, reduce heat, add plucked rosemary leaves and swirl the pan until they are coated. Cook for 30 sec. – 1 min. Then remove, place on a plate, and let cool.

Step 3/4

• 15 g hazelnuts
• ½ sheet puff pastry sheet
• ½ tbsp butter
• confectioner’s sugar (for dusting)

• food processor
• baking sheet
• parchment paper
• oven

To make the hazelnut crunch, roast hazelnuts and use a food processor to pulse into a sandy mixture. Roll out puff pastry onto a lined baking sheet. Baste with melted butter. Sprinkle hazelnuts on top. Dust well with powdered sugar. Bake at 160°C/320°F, approx. 15 min. until browned and crispy.

Step 4/4

• 125 g mascarpone cheese
• ½ vanilla bean

• bowl
• whisk

To make the mascarpone cream, Add mascarpone, scraped vanilla bean, and some quince syrup to taste, to sweeten the mixture, and whisk well until airy. Place in the fridge to stay cool. To plate, add some mascarpone cream to a bowl, top with some quinces. Break pastry into shards and poke into the cream so they stand up at different angles. Enjoy!

Enjoy your meal!