Recipe for 4 people
Ingredients for the waffles:
- 150g flour
- 25cl milk
- 40g sugar
- 50g melted butter
- 2 eggs
- 5g yeast
- 1 pinch of Le Guérandais Guérande fine salt
Ingredients for topping:
- 600g quinces
- 400g Cox's apples
- 1 vanilla pod
- 120g Guérande Salt butter
- 210g caster sugar
- powdered cinnamon
- 5cl dry cider
- A few grains of Le Guérandais Coarse Guérande salt
- 8 cinnamon sticks for decoration
For cooking the quinces:
Mix the eggs, flour and yeast in a bowl. Add the melted butter, milk and salt. Mix then leave the waffle mixture in the fridge for 1 hour. Peel the quinces, then cut them into quarters and poach them for 10 mins in the boiling syrup made with 1,5cl water, the sugar and the juice of a lemon. Drain the quinces, keeping the juice.
Peel and cut the apples into dice then cook them in a pan with 40g of butter and 60g of sugar.
Caramelise the quinces in 20g of butter with 90g of sugar.
To make the cinnamon sauce, melt 60g of butter in a pan. Add 60g of sugar and cook to obtain a light caramel colour. Add 5cl of dry cider, 20cl of the juice from cooking the quinces, the powdered cinnamon and the vanilla. Leave to reduce to obtain a syrupy consistency. Add a few grains of Le Guérandais Coarse Guérande salt, leave to rest for 10 mins and strain through muslin. Cook the waffles in a waffle-maker with non-stick plates.
Assemble all the components on a plate. Decorate with the 2 cinnamon sticks.
Recipe taken from the book «De salines en cuisines» produced jointly by Les Salines de Guérande and Les Cuisineries Gourmandes
Photo credit Cyril COCHELIN