Quince Crisp
Category
Dessert
Servings
12 servings
Prep Time
1 hour
Cook Time
2 hours 40 minutes
Author:
Chef Chris Keff
Ingredients
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3 large Egg Whites
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6 tablespoons Sugar
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1/4 cup Sliced Almonds
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1/4 cup Dried Coconut Chips or Oats (optional)
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1/3 cup All-Purpose Flour
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1/4 cup Brown Sugar packed
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1 tablespoon Organic Lemon rind grated
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1/2 teaspoon Ground Nutmeg
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1/2 teaspoon Ground Cinnamon divided use
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1 1/2 tablespoons Butter chilled and cut into small pieces
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8 cups Pineapple Quince peeled and cut into 1 inch cubes
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1/4 cup Cornstarch
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1/4 cup Brown Sugar packed
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1/2 cup Orange Juice
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3 tablespoons Chopped Crystallized Ginger
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2 tablespoons Organic Oranges peel, finely grated
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Cooking Spray
Streusel Topping
Filling
Directions
Place egg whites in large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold in almonds, coconut, and 1/2 teaspoon cinnamon. Spread as evenly as possible onto a parchment lined 15 x 10-jelly roll pan.
Preheat oven to 200°F. Bake for 2½ hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry.
Remove meringue from paper. Crumble meringue into ¼ inch pieces. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and the next 4 ingredients (flour through ¼ teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Stir in meringue pieces.
Filling
Combine quince and next 5 ingredients in a bowl, toss well.
Spoon ½ cup filling into each of 12 (6-oz) ramekins or custard cups coated with cooking spray.
Top each with 1/3 cup meringue streusel mixture.
Place ramekins on a baking sheet; bake at 350°F for 10 minutes or until bubbly. Serve warm or at room temperature.