Alpine macaroni with quince compote
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- Serves: 4 persons
- 750 gquinces
- 2 ½ dlwater
- 3 tbspbirnel (pear syrup)
- ½ dllemon juice
- ¼ tspcinnamon
- ¼ tspbourbon vanilla powder
- 90 gcountry bacon in slices
- 250 gwaxy potatoes
- 150 gsemi-hard cheese
- 5 ½ dlbeef bouillon
- 2 ½ dlsingle cream
- 200 gpasta
- salt and pepper to taste
Step 2Rub the quince clean with a towel, peel, quarter, core and chop into approx. 2 cm cubes. Place 450 g of the quince into a pan. Set aside the remainder.
Step 3Quince puree
Step 4Add the water, pear syrup, lemon juice, cinnamon and vanilla to the quince in the pan, mix, bring to the boil, cover and cook over a medium heat for approx. 20 mins. until soft. Puree the quince, keep warm.
Step 6Cut the bacon into thin strips. Peel the shallots and cut into thin rings. Fry both in a frying pan for approx. 10 mins. until crispy. Remove and drain on paper towels, set aside.
Step 7Alpine macaroni
Step 8Cut the potatoes into approx. 2 cm cubes. Roughly grate the cheese.
Step 9Bring the stock and cream to the boil in a pan, add the potatoes and the remainder of the diced quince, cover and cook over a low heat for approx. 10 mins.
Step 10Add the pasta, cover and cook until the pasta is al dente and all the liquid has been absorbed. Stir in the cheese, season. Plate up the alpine macaroni, add the topping, serve with the quince puree.