A verrine is simply a layered dessert, or sometimes an appetiser, served in a small, usually straight-sided glass. There are no hard-and-fast rules, but for puds something fruity, something crunchy and something creamy usually works.
I’ve used quince here but an apple compote would be good, too, in which case use a sharp cooking apple sweetened to taste. Maple and pecan granola is readily available in the shops, but crumbled Amaretti or ginger biscuits are decent alternatives.
Use the thickest Greek yoghurt you can get your hands on and layer it all up just before you want to eat. So easy but so good. Quantities depend on the size of your glasses, what follows is a rough guide.
Quince, Maple and Pecan Verrine
1 large quince
A squeeze of lemon juice
1 heaped tbsp golden caster sugar + more to taste
A splash of water
About 4 tbsp maple and pecan granola
About 4 tbsp thick Greek yoghurt
About 4 tbsp maple syrup, or to taste
A few pecan nuts, to garnish
Wash any fluff off the quince then peel, quarter and core and cut into thin slices. Place in a pan with 2 or 3 tablespoons of water, the lemon juice and sugar. Put on a lid and cook on a low to medium heat until the fruit has broken down, stirring occasionally. Watch it doesn’t catch.
You are aiming for a thick compote with the texture of apple sauce, so towards the end, beat it with a wooden spoon until you have a smooth purée. Once done, check for sweetness and add more sugar, to taste. Scrape into a bowl, cool, cover and refrigerate.
Whisk the maple syrup into the yoghurt and chill until needed.
When you’re ready to eat, spoon some of the quince compote into two small glasses, trying to keep it level. Add an even layer of granola then one of yoghurt. Top with a few pecan halves and serve.