Baked quinces with white cream

BAKED QUINCES WITH WHITE CREAM

Quince

Ingredients

4 large quinces

150 g. sugar

250 ml of cola

Two cinnamon sticks

10 whole cloves

Instructions

Rinse the quinces with water and rub them with your hands, to remove the fluff from their skin.

Scour each quince from the stalk and its dry end.

Cut it into two pieces.

Take away the hard core with the seeds from each fruit.

This creates a small puddle in each half quince.

Use a Pyrex dish measuring 23CH36CH5 centimeters.

Place the pieces of the quinces in the baking dish side by side with the puddle down.

Sprinkle the sugar over the quinces and pour the cola over them.

Put in the cola the cloves and the cinnamon.

Place the Pyrex on the first rack from the bottom.

Cover the baking dish with non-stick baking paper.

Bake at 180 degrees for about an hour.

When they are ready they have cracks on top and they are very soft.

If you stab a fork at a quince, it nails easily.

Remove the Pyrex from the heat and leave it aside to cool.

White cream

Ingredients

200 g. whipping cream 35% fat

150 g. Philadelphia cheese

80 g. sugar

A pinch of ground cinnamon

250 g. yoghurt

Instructions

Put the whipping cream in the mixer’s bowl and knock it at low speed for a few minutes.

Add the sugar and knock it until the cream begins to set.

With a spoon add the Philadelphia cream cheese little by little and knock for three minutes.

Little by little add the yogurt and knock the mixture for a few more minutes.

Decoration

Turn over all the pieces of the quince and the puddles come on top.

Put the white cream into a piping bag and fill each puddle making shapes that look like roses.

Put little cinnamon on the petals for scent.