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🍽️ Relaxed Quince Gratin with Yogurt Dip

492 kcal · 30 min · 4 servings

Ingredients

• 600 g quinces
• 2 tbsp butter
• 1 small organic orange
• 50 g unsalted pistachio kernels
• 1 pomegranate
• 200 g crème fraîche
• 2 eggs
• 50 g honey
• 150 g Greek yogurt
• 1 tbsp cocoa powder

Instructions

1. 1. Wash the quinces thoroughly under running water.
2. 2. Peel the fruits completely.
3. 3. Cut each quince into four equal pieces.
4. 4. Remove the hard core from the pieces.
5. 5. Slice the flesh into thin rounds.
6. 6. Heat the butter in a large pan.
7. 7. Add the quince slices to the hot pan.
8. 8. Fry the quinces for five minutes over medium heat.
9. 9. Distribute the fried quinces evenly among four small ramekins.
10. 10. Rinse the orange under hot water.
11. 11. Pat the orange dry with a cloth.
12. 12. Finely grate the orange zest.
13. 13. Squeeze the juice from the orange.
14. 14. Finely chop the pistachio kernels.
15. 15. Cut a pomegranate in half.
16. 16. Squeeze the juice from one of the pomegranate halves.
17. 17. Mix the orange zest with the orange juice.
18. 18. Add the chopped pistachios to the mixture.
19. 19. Add the pomegranate juice to the mixture.
20. 20. Add the crème fraîche to the mixture.
21. 21. Add the eggs to the mixture.
22. 22. Add the honey to the mixture.
23. 23. Stir all ingredients for the liquid well.
24. 24. Pour the liquid evenly over the quinces in the ramekins.
25. 25. Preheat the oven to 200 degrees Celsius.
26. 26. Place the ramekins in the preheated oven.
27. 27. Bake the gratin for 25 to 30 minutes.
28. 28. Seed the remaining half of the pomegranate.
29. 29. Stir the pomegranate seeds into the yogurt.
30. 30. Dust the yogurt dip with cocoa powder.
31. 31. Serve the finished gratin together with the yogurt dip.

Nutrition per serving

• kcal: 492
• Protein: 10 g · Fett/Fat: 34 g · Carbs: 36 g