Crumble with Poached Quince
Quince are rich in polyphenols, which are said to help fight off influenza viruses. The native fruit also impresses with its content of potassium, one of the most important electrolytes in our body. It is important for muscle contraction, heart function, and regulation of blood pressure; in addition, the mineral is involved in various enzyme reactions.
Quinces are not in season all year round, but you can still enjoy the crumble: It also tastes really good with apples or pears. If you do without alcohol, you can replace the red wine with 100 ml more grape juice and 200 ml water.
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 12 ozs Grape juice
- 12 ozs Red wine
- 1 Cinnamon stick
- 3 cloves
- 1 Star anise
- 1 Orange
- 3 ozs whole cane sugar
- 4 Quince
Preparation steps
Heat grape juice with wine, cinnamon, cloves, and star anise in a pot over medium heat. Wash the orange, rub it dry, grate the peel, squeeze out the juice, and add both to the pot with 1.5 ounces of whole cane sugar and bring to a boil.
Meanwhile, rub quinces, peel, halve, remove seeds, place in the broth and cook over low heat for about 60 minutes.
Grease an ovenproof dish with 1 teaspoon butter. Remove quinces from the broth and place in the mold. Remove spices from the broth and simmer over medium heat for 5-10 minutes until syrupy.
Mix remaining butter with flour and remaining sugar to make crumbles. Coarsely chop half of the almonds and fold them in. Pour syrup over quinces, sprinkle with crumble, and sprinkle remaining almond flakes on top. Bake the crumble in a preheated oven at 180 °C / 350 °F for about 30 minutes and then enjoy warm.