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:

• 600g sugar
• 1 lemon

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

Les autres sujets :

• Walnut tart with fleur de guerande salt
• Guerandaise tartlet
• Apple and bread-and-butter pudding