For the Filling
6 each Pineapple Quince
, peeled; seeded; cored; cubed
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
2 each Melissa’s Vanilla Beans
, pods split; seeds removed and reserved
1 teaspoon Pure Vanilla Extract
1 (3 oz.) package Melissa's Dried Blueberries
For the Sauce
2/3 cup Granulated Sugar
1/4 cup Water
6 each Melissa’s Ojai Pixie Tangerines
, 1 zested; all juiced
1 Tablespoon Unsalted Butter
1 package Melissa’s Ready-to-Use Crepes
To make the filling, place the quince, both sugars, vanilla bean pods and seeds and vanilla extract in a sauce pot. Bring to a boil and then reduce to a simmer. Cook for 1 hour or until the quince are soft enough to mash. Remove the quince and place in a bowl, discard the vanilla bean pods, and reserve the liquid. Mash the quince to a smooth consistency use the liquid as you go to get your desired texture. Stir in the dried blueberries. Set aside.
To make the sauce, combine the sugar and water in a small sauce pot and heat on high, without stirring, until it turns to a caramel color. Once the color is achieved, remove from heat and while stirring constantly, carefully add the tangerine juice. It will bubble up. Once the caramel bits are dissolved, add the zest and butter and stir until smooth. Set aside to cool.
To assemble, place each crepe on a flat surface, spread the mixture over each crepe and roll them up. Place them on individual dessert plates and drizzle with the sauce.
Makes 10 crepes.
Another serving presentation is to fold the crepe into a triangle, top it with the filling and drizzle with the sauce.