Poached rhubarb and quince on a bed of creamy quark

Poached rhubarb and quince on a bed of creamy quark

By
From
So French So Sweet
Serves
8

This delicious autumn dessert is lovely at the end of a dinner party. Most of the preparation can be done ahead.

Ingredients

Quantity Ingredient
515g caster sugar
finely grated zest of 1 lemon
1 vanilla pod, halved and split lengthwise
juice of 1 lemon
4 quinces, peeled, quartered and cored
8 rhubarb stalks
400g quark cheese
150ml cream
80ml milk
1 quantity Raspberry coulis
4 Meringue, each broken into 6–8 pieces

Method

  1. In a saucepan, combine 500 ml water, 335 g of the sugar, half the lemon zest, half the vanilla pod and the lemon juice. Bring to a simmer, then cook for 5 minutes.
  2. Cut each quince quarter into five thin wedges and add them to the syrup. Simmer for 10–15 minutes or until the quince wedges are tender. Set the quinces and syrup aside to cool, then refrigerate.
  3. In a wide saucepan, combine 125 ml water with 110 g of the sugar, the remaining lemon zest and vanilla pod and bring to the boil.
  4. Peel the hard part of the rhubarb stalks. Cut the rhubarb into 5 cm pieces and add to the pan. Cover and cook until the rhubarb is just soft. Set aside to cool, then refrigerate.
  5. Just before serving, beat the quark cheese with the remaining sugar, cream and milk until smooth and combined.
  6. Spread 2–3 tablespoons of the quark mixture on eight plates. Drain the quince segments and place on top of the quark mixture with the rhubarb. Drizzle the raspberry coulis over the fruit, sprinkle with pieces of meringue and serve.
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