Quince, Maple and Pecan Verrine

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

Image of quince and quince verrine

Ingredients:

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

Method:

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.

Image of Quince, Maple and Pecan Verrine

6 thoughts on “Quince, Maple and Pecan Verrine

  1. MmmMmmMmmmmh~! Hubby and I raided his grandma’s quince tree last weekend, gearing up to spend this weekend in the kitchen with 6 different quincey yummies on our to-do list. That list contains 7 items now 😀 This will be our dessert on Sunday, I think~

  2. My kind of dessert. I just made some pear compote and will plan to make a “nut free” version of this soon. I love your image of the quinces and verrines.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.