Warm Spiced Quince Gratin with Soft Cheese Cream and Hazelnut Crust
An original, comforting dessert with layers of gently spiced sautéed quince, a silky fresh cheese and yogurt cream, and a golden hazelnut-oat topping baked until crisp on top and juicy underneath.
Ingredients
- 700 g fresh quince (pelado, without core and diced small)
- 35 g butter (divided)
- 70 g brown sugar (divided)
- 25 g honey (for realzar the glaseado of the membrillo)
- 2 g ground cinnamon
- 1 g ground ginger
- 0.5 g ground nutmeg
- 60 ml orange juice (freshly squeezed)
- 2 g orange zest (fina)
- 180 g cream cheese (at room temperature)
- 120 g plain Greek yogurt
- 1 unit egg
- 5 ml vanilla extract
- 70 g toasted hazelnuts (chopped gruesas)
- 45 g rolled oats
- 25 g all-purpose flour
- 1 g salt (a pinch)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the butter.
- 2
In a wide skillet over medium heat, melt 20 g of the butter. Add the quince, 40 g of the brown sugar, the honey, cinnamon, ginger, nutmeg, orange juice, orange zest, and salt. Cook for 10-12 minutes, stirring occasionally, until the quince begins to soften and looks glossy.
- 3
Transfer the spiced quince to the baking dish and spread it into an even layer.
- 4
In a bowl, whisk the cream cheese with the Greek yogurt, egg, vanilla extract, and the remaining 30 g of brown sugar until smooth. Spoon this cream over the quince.
- 5
In another bowl, combine the toasted hazelnuts, rolled oats, all-purpose flour, and the remaining 15 g of butter, rubbing with your fingertips until a coarse crumble forms. Sprinkle the crust evenly over the cream layer.
- 6
Bake for 18 minutes at 200 °C / 400 °F, or until the top is golden and the cream is just set in the center.
- 7
Let it rest for 5 minutes before serving so the layers settle and the gratin is served warm.
Chef tips
If your quince is very firm, cut it into small cubes so it cooks evenly. You can toast the hazelnuts for 8-10 minutes in a 180 °C / 350 °F oven before chopping to deepen their flavor.
Substitutions
You can replace quince with firm pears if needed, though the result will be juicier. Cream cheese can be swapped for well-drained ricotta, and hazelnuts can be replaced with walnuts or almonds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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