Yoghurt Cream Dessert with poached quinces ( Crema de yogurt con compota de membrillos

 

I know  in many sites (northern hemisphere) they are already in Spring, we have had a strange Autumn, some days with heat and others with ice, but the days are darkening faster.

Today I had to go out and it had been a year since I went to Santiago (I only went out nearby) I found that people are hysterical and out of their minds, they honked the horn, yelled at you and passed at full speed. Quarantine is not easy but I do not justify walking like crazy ... anyway.

This dessert is like a panacotta (with Greek yogurt)  very delicious without cream and with a compote of quinces that are made separately. 

It can also be done with other fruit.

(Like pears o apples)

I like quince and sometimes people don't get enough of it.

Many people cook quinces (I love the juice) but here we have some spices . Is a Turkey recipe!

Take care you all

Source : Delicious .com.au  and   Giver recipe.com

Spices Quinces

Ingredients

3/4 cup sugar

3 cups water

3 quince fruit

1 hibiscus tea bag (for coloring) optative

zest of one orange

3 star anise

2 cinnamon sticks

Method

Boil water and sugar in a pot until sugar dissolves.

Halve the quinces, dont remove the seeds, they help the color and give a consistency to the syrup because they have a natural pectin.

Place the halved quinces in the pot.

Add the hibiscus tea bag, orange zest, cinnamon sticks and star anise on the quinces.

Cook them covered until the quinces are tender but not mushy (about 40 minutes)

Transfer to a serving dish and let them cool completely.

Let them in the fridge before serving with the yogurt cream.

Yoghurt cream with cinnamon powder

Yoghurt Cream to serve with poached quinces

Ingredients

1 1/2 cup milk

1 teaspoon vanilla extract

200 grams caster sugar

 unflavored gelatine  (2 envelopes =14 grams)

or 3 gelatine leaves

800 grams thick greek style yoghurt

Ground cinnamon to dust

(poached quinces to serve)

Method

Place the milk, vanilla extract  and 200 grams of sugar in a saucepan over low heat.

Cook stirring until sugar dissolves.

Soak the gelatine in 3/4 cup of water. stir and add to milk mixture, stirring to dissolve, then remove from heat and cool slightly . Pour into a bowl and chill for about 5 hours until firm.

Dust the yoghurt cream with cinnamon and serve  with poached quinces.

Print recipe here

 Crema de Yogurt con compota de membrillos

Dulce de Membrillo - Quince Jam paste

This is my second time I posted a quince jam (dulce de membrillo) but really I love this recipe.
Is from a chilean friend Pamela who has a really nice blog with chilean recipes .
In this time we eat a lot of quince jam cause we are in autumn so if you live in North hempishere  you can save this recipe.
I dedicated this recipe to Betsy a lovely friend from Ohio and love quince jam:)
I have a quince tree and is nice but this year is a little sick you know, we never disinfect it, we dont like quimical but this year we are have to do.
The quince jam have some work but is really nice and you can use not only with toasts, we made tarts and others treats.

To Canadian friends

NOTE:
 Im including  a note from quinces in Canada because some of you tell me dont know or dont have idea where buy quinces.
This link is for your dearies:)

http://www.organic-food-for-everyone.com/quince-fruit.html

Ingredients

 2 kg. of quinces
 sugar (about 1  1/2 kg)

some loafs molds

Method

Wash and cut the quinces careful because the center is hard where have the seeds
(Save some centers to add the quince cook)
 If you want you can remove the skin but is not necessary I think.
In a large pot  cook the quinces with some centers with seeds (by the pectine) bring to boil about 15 to 20 minutes until tender but whole.
Put in a colander  cooked  quinces for strain  the juice or water, cover with a plate and put  weighing up to throw the water, leave for a while.
(the liquid may be reserved is  really nice)
Before to process removing the hard parts and seeds
 When the fruit is ready grind in a food processor.

Place the paste in a  large non stick pot  and using a teacup place a sugar cup for cup of quince paste.
So if you have 5 cups of quince paste add 5 cups of sugar.
Stir well.
Cook to slow to medium heat always stirring.
(You can add butter to the bottom of pot to dont stick)
Cook by to 40 minutes until the paste have a golden color .
When you stir and see the bottom of the pot is ready.

Pour into a mold, matching, allow to cool to room temperature and cover with foie (aluminum).
Take to the fridge for about two days and unmold.
You can use to mold a loaf pan.



PRINT RECIPE HERE



Im sharing with










EN ESPAÑOL
DULCE DE MEMBRILLO

Hace tiempo que quería hacer esta receta de dulce de membrillos (es la segunda que posteo) es de un blog super bueno en que me encantan las recetas porque son excelentes y cocina un poco como lo haciamos en el sur y además me cae super bien, el blog se llama Mi mesa del pellejo y es de mi amiga Pamela las que no la conocen vayan les encantará.
La Pamela es del sur de la VIII región o sea de mi misma zona donde nací. :)

Ya dije arriba pero  lo pongo en español esta receta se la dedico a Betsy una amiga que tengo en Ohio y que tiene un blog super entretenido y que le encanta el dulce de membrillo.
Quien dijo que yo no hago patria??  ja,ja
Es un amor la Betsy y vale la pena conocer su blog.


Ingredientes

2 kilos de membrillos
azúcar (1 kilo y 1/2)
algunas cajas o moldes cuadrados
(sirven las cajas de helados tambien)

Preparación

Lavar muy bien los membrillos y cortarlos en cubos.
Cortar con cuidado porque el centro donde van las semillas es muy duro.
Reservar algunos centros (por la pectina) despues se retiran.
Colocar los trozos con algunos centros  dentro de una olla y cubrir con agua, llevar a fuego medio  y cocinar 20 minutos desde el momento de la ebullición o hasta que estén blandos.

Escurrir, retirar las semillas, el corazón y colocarlos dentro de un colador para que boten el liquido ojalá ponerle un pesos encima porque deben quedar sin jugo.
Moler la pasta en un porcesador o mini piper.
 Colocar la misma cantidad de azúcar dentro de la olla junto con el membrillo escurrido y hecho puré.
O sea una taza de azúcar por una taza de membrillo cocido.
Llevar a fuego medio hasta que comience a hervir y bajar el fuego  lo más posible. (yo uso el tostador antiguo el mismo que uso para el arroz)
Revolver siempre con cuchara de madera. Cocinar durante unos 40 minutos
 Verter en un molde, emparejar, dejar enfriar a temperatura ambiente .
Llevar al refrigerador y dejar adentro unos dos dias antes de desmoldar

Quince Ice Cream (an autumn Ice cream)

I love quinces and when I saw this recipe I think woud be  delicious and curious.  I like quinces in all its forms, for dessert, sweet, and how you in the North are in Autmn so you have quinces  , the beauty of this dessert can be made with quince quince jar or natural, and also quince jam.

Remember I made   ice cream  the old fashioned way, but if you have a machine is the same..

This recipe is adapted  from the  chilean cooking magazine "Platos y Copas"

Ingredients (6-7 servings)

1/2 kg. quinces (in tin or boiled)

5 tablespoons of quince jam

1 cup of sugar

1/2 cup of water

5 yolks

1/2 liter of whipped cream

Method

In a bowl mix  together the quince fruit  ( cooked or  in tin) with quince jam,  process to sign a paste, it can be on another processor or blender.

In a saucepan over medium-low heat sugar with water to make a light syrup.
Apart beat the yolks and add the syrup while beating. Incorporate the quince paste, and stir until mixture is warm.
Add the cream slowly and mix well then empty in a  metal container and put into fridge overnight.


Serve in cups or dessert dishes, either alone or with a little whipped cream.

EN ESPAÑOL

Helado de dulce de membrillo

Me encantan los membrillos y el dulce de membrillo. Cuando vi esta receta que está adaptada de Platos y Copas (revista gastronómica chilena) me pareció curiosa y deliciosa.
Ya que en el norte (Europa, Canadá y USA) están en Otoño deben tener membrillos a mano pero además esta receta se puede hacer con un bote o tarro de membrillos o simplemente cocer 1/2 kilo de membrillos .
Como ya les he contado hago los helados a la manera antigua (los congelo en un molde metálico) pero si tienen una máquina de helados es lo mismo.

 

Ingredientes

1/2 kilo de membrillos en tarro o cocidos

5 cucharadas de dulce o mermelada de membrillo

1 taza de azúcar

1/2 taza de agua

5 yemas de huevo

hojas de menta para adornar

crema batida

Preparación

En un bol mezclar el membrillo en trozos (sin la semilla) y el dulce llevar a procesar puede ser en una licuadora u otro procesador.

Hacer una pasta y reservar.

En una olla pequeña a fuego medio/bajo calentar el azúcar con el agua para hacer un almíbar liviano, aparte batir las yemas y agregarlas al almíbar sin dejar de batir incorporandolas,

Agregar la pasta de membrillo reservada y seguir batiendo hasta que la mezcla este tibia.

Agregar la crema con movimientos suaves y vaciar a un recipiente metálico y congelar de un día para otro.

Servir en copas o platos de postre y adornar con hojas de menta y un poco de crema batida.

Tambien puede servirse con salsa de chocolate.