Carpaccio of Quince with Goat Cheese
This carpaccio contains powerful protein and bone-strengthening calcium from the goat cheese.
Depending on availability, the quinces for the carpaccio can also be exchanged for pears. Those who want an even stronger cheese taste can use gorgonzola instead of goat cheese.
Preheat the oven to 325°F. Rinse the quince, pat dry, and cut into thin slices. Drizzle with lemon juice and sprinkle with salt. Marinate for at least 10 minutes.
Fry briefly in butter, arrange in 4 small, oval, greased ramekins and top with the sliced goat cheese. Sprinkle with cranberries and bake for 5-10 minutes. Remove from the oven, sprinkle with the walnuts and serve dusted with powdered sugar.