Quince and Pomegranate Gratin
Healthy, because
Even smarter
Nutritional values
Quinces cannot be enjoyed raw, but as a gratin they taste wonderful! The pome fruit is not only convincing with B vitamins and vitamin A. The tart fruit also has folate (folic acid), which is particularly important for women who want to get pregnant. The vitamin folate plays a central role in cell division and cell differentiation of the foetus.
Quinces are most likely to be found at the weekly market or in the Turkish greengrocery shop from September to November. With a little luck you can also buy the pome fruit in the supermarket. So if you discover them, you should take them quickly!
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 21 ozs Quince
- 2 Tbsps butter
- 1 Tbsp sugar
- 1 small Orange
- 3 Tbsps unsalted Shelled pistachio
- 3 Tbsps honey
- 7 ozs Crème fraiche
- 2 eggs
- ½ pomegranate
- For the cream
- ½ pomegranate
- 3 ozs Whipped cream
- 1 Tbsp powdered sugar
- 1 Tbsp cocoa powder
- butter (for the molds)
Preparation steps
Preheat the oven to 400°F. Butter 4 serving ramekins.
Rinse the quince, rub with a cloth, cut into quarters, peel and core. Thinly slice the flesh. Melt the butter in a large skillet, add the sugar and the quince and cook, tossing occasionally until the quince are lightly browned.
Divide the quince among the ramekins. Rinse the orange, dry thoroughly, grate the zest and squeeze the juice. Finely chop the pistachios. Squeeze the 1/2 pomegranate to extract the juice.
In a bowl, stir together the creme fraiche, eggs, honey, pomegranate juice, orange juice, orange zest, and pistachios and spread over the quince. Bake until set, 25-30 minutes.
For the cream: Meanwhile beat the cream with powdered sugar until stiff. Pop the pomegranate seeds out and fold 2/3 into the cream and spoon into bowls. Sprinkle with cocoa and the remaining pomegranate seeds and serve alongside the quince.
