Quince Soup with Plum Wine and Fig Strudel

Quince soup with plum wine and baked fig strudel

Cut the quinces with peel and core into wedges and put them into a saucepan.

Add apple juice, plum wine, sugar, star anise, cinnamon stick, cloves, vanilla stick and juice of one lemon and soften everything together.

Then strain through a sieve and blend in a rotor blender with lemon ice cream and plum wine to a creamy soup. If necessary, sweeten with a little powdered sugar.

Fig strudel

Marinate the marzipan with the cassis liqueur.

Cut the strudel dough into 4 squares, brush with egg white, wrap the figs with the marzipan and bake at 220 °C for 8-10 minutes.

Arrange the quince soup in a dessert dish, decorate with a little bit of fruit pulp and garnish with mint leaves. Serve the fig strudel on a separate plate.

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