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Crumble with quince, almonds and raisins in caramel

Crumble with quince, almonds and raisins in caramel


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In a bowl, cut the butter into cubes, add half the flour, sugar and start to knead lightly until all the butter is incorporated. Grate the peel of a lemon and add the two eggs. We continue to mix, at the end we add the rest of the flour. We divide the obtained dough into two balls and put it in the fridge.

We wash the quinces and the apple. Chop them into cubes, and mix them with the raisins.

In a saucepan, melt the sugar on the fire. When it has caramelized, add a cube of butter and mix. Then, add the diced fruits and leave them to harden in caramel. I left it on the fire for about 15 minutes. Set aside, add the liqueur and mix.

Remove the dough from the fridge and from the first ball, spread a sheet and place it carefully in a baking dish greased with butter.

We pour the quince composition. Sprinkle half of the ground almonds, sprinkle with carob powder and cinnamon. We put the second ball of dough on the grater (over the quince filling) or we crush it by hand, it is important to obtain a crumbly layer. Sprinkle the rest of the ground almonds on top.

Put in the preheated oven, about 35 minutes, over medium heat. If you use a heat-resistant form made of transparent glass, you have the advantage that you can see more easily when it is baked.

After baking, carefully remove from the oven and leave to cool.

Serve and serve even hot. It's crazy!


Crumble with quince, almonds and raisins in caramel - Recipes

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Apple crumble

At each end in summer and early autumn, when the apple, pear and plum markets are full, they tell me & # 8220 this time I make crumble too & # 8221. Then, I take it with others & # 8230 Not that you can't make crumbles at any time of the year, because we always find imported fruits in the big stores, but they don't seem to have the same taste. Well, this time I mobilized and finally prepared this quick and delicious dessert :). But what is a crumble? A dish of English origin, usually in the sweet version, in which the fruits are covered with & # 8220grain & # 8221 fat (butter, usually), flour and sugar. While standing in the oven, the fruit softens, and the mixture on top becomes crispy and crumbly (hence the name & # 8220crumble & # 8221). Crumble can be made, as I told you, with apples, pears or plums, but also with rhubarb or berries. Serve with vanilla sauce, whipped cream or ice cream. In the salty version, the mixture of butter and flour is replaced with cheese.

I chose the apple version, scented with cinnamon, but you can also try nutmeg or ginger. On top, when serving, I put a tablespoon of whipped cream in the house, over which I sprinkled a little more cinnamon. The crumble is usually served warm (to contrast with whipped cream or ice cream), but also works at room temperature.

Ingredients (for 4 servings):
& # 8211 apples 5 pcs. big
& # 8211 brown sugar 130 g
& # 8211 flour 170 g
& # 8211 ground cinnamon 1/2 teaspoon
& # 8211 butter (80% fat) 100 g
& # 8211 a pinch of salt
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 old powder 20 g
& # 8211 vanilla sugar 1 sachet

Preheat the oven to 190 degrees Celsius. Grease a bowl of Jena or four individual shapes with a little butter (they can be larger ramekins or small gratin shapes). Sift 150 g of flour into a plate, mix with salt powder and 80 g of brown sugar. Put the butter, cubes, and knead quickly, with your fingertips, until you get like bigger crumbs (just like for the tender tart dough).

Peel an apple, grate it and cut it into cubes. Mix them with the remaining flour (20 g), the rest of the brown sugar (50 g) and the ground cinnamon. Put the fruit in a bowl or molds, and on top spread the & # 8220grain & flour.

Put in the oven and leave for 35-40 minutes (until they take on a bit of color & # 8220firimiturile & # 8221). Meanwhile, beat the whipped cream (very well cooled, kept in the fridge for at least 6 hours). When the whipped cream starts to form, add the powdered sugar and vanilla sugar, mix a little more and you're done! Keep the whipped cream cold until ready to serve.


Quince tart with date caramel

About a month ago I received some quinces from the country and I was stuck because I didn't really know what to do with them. We don't eat them raw, so I had to find a way to cook them. I cleaned them, made a jam in which I put very little sugar and put it in the fridge. A week later, when I remembered it, the idea came to me to use it in a cake. After wandering Pinterest long and wide, I was inspired by several recipes and chose to make a tart with quince and date caramel, vegan and gluten free.

I struggled a little with the dough because it is very crumbly, but in the end I took it out at the end, pressing it with my hand in the shape of a tart. I was surprised to see that once baked, it held up pretty well after I cut it. And the caramel confused me a bit, because it was quite dense and stretched a little harder, but until after I softened it. I didn't trust that it would look like a caramel, because I saw quite a few vegan substitutes that had nothing to do with the original, but this version really tastes like caramel and is worth trying when you need a fasting solution. . What I thought was great was that this tart lasts a long time in the fridge, after a week, it was still the same as at the beginning.

Because the period in which I prepared it overlapped with the launch of the winter VEG magazine, I sent this recipe to Andie, with the idea of ​​& # 8220recycling & # 8221 quinces affected by pests, because the main topic of the magazine is to reduce waste to eat. You can find three more recipes of mine, which I will bring to the blog soon. Also in the magazine you will find other very creative articles and recipes that can help you reduce waste. My favorites are the recipes for reusing dry cake, which I have great chances to put into practice after Christmas. But because there is another week of fasting, I leave you the recipe for quince tart and date caramel.


Biscuit salami with nuts and raisins

You must have eaten homemade biscuit salami by your mother or grandmother. If you miss this taste
unmistakably, prepare the lightest and tastiest dessert that reminds you of childhood.

Ingredient:

400g simple biscuits
100g nuts
100g raisins
150g butter
200ml milk
100g sugar
2 tablespoons cocoa
Coconut
Essence of rum

Preparation:
To start, break all the biscuits into pieces of approximately 1-1.5 cm, grind the walnuts and then mix them on
all along with the raisins. Put the butter in a saucepan and let it melt over low heat.
Then add the sugar and stir until it melts. Follow the milk and leave the mixture on the fire until
bring to the boil and add the cocoa powder. Stir until smooth. Stop the fire and pour
rum essence, then leave this mixture aside to cool.
Put the cocoa sauce over the mixture of biscuits, ground nuts and raisins and mix carefully until
the liquid is completely incorporated. The mixture obtained is placed on top of freshly powdered walnut foil
of coconut and salami is formed. Keep cold for 3-4 hours or overnight to combine
very good aromas. Then cut the salami into slices and serve it with pleasure. You will remember the taste
childhood.
You can also make salami with hazelnuts, pistachios, pieces of chocolate, almonds or candied fruit.
We wish you good luck and we are waiting for you with delicious recipes!


Cake with oranges, quince and almonds

1. Preheat the oven to 180C. Grease and line a tray, including the sides, with baking paper.

2. Put the 240 g of sugar and 150 ml of water in a saucepan, over low heat, stirring to dissolve. Increase the heat, bring to a boil and cook for 4-5 minutes, until melted. It reduces the heat. Clean the quinces and cut into 8 pieces, add the pieces to the syrup with 3 tablespoons of orange water and boil for 8-10 minutes. Using a spoon, transfer half of the quince to the tray, arranging them evenly on the base. Put the pan with the quince and the remaining syrup aside.

3. Put the remaining butter and sugar in a large bowl and, using a mixer, whisk until it gets a creamy consistency. Add eggs, one at a time, incorporating a little flour. Using a large metal spoon, incorporate the rest of the flour, baking powder, almonds and orange peel.

4. Place the composition in the tray, over the quince, smoothing the surface. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and turn over on a plate so that the quince layer is on top.

5. Reheat the syrup and quinces over medium heat for 10 minutes, until the quinces begin to color and the syrup is reduced. Mix the orange peel, the remaining orange water and 1 tablespoon of water and mix for 1 minute. It cools slightly.

6. Cut the cake into generous slices and place on trays. Add the quince syrup on top and serve.


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