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Alpine macaroni with quince compote
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 859
  • Fat about 44g
  • Carbohydrates about 76g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 750 g quinces
Quince puree
  • 3 tbsp birnel (pear syrup)
  • 2.5 dl water
  • 0.25 tsp cinnamon
  • 0.25 tsp bourbon vanilla powder
  • 0.5 dl lemon juice
  • 90 g country bacon in slices
  • 3 shallot
Alpine macaroni
  • 250 g waxy potatoes
  • 150 g semi-hard cheese
  • 200 g pasta (e.g. Älplermagronen macaroni)
  • 5.5 dl beef bouillon
  • 2.5 dl single cream
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Rub the quince clean with a towel, peel, quarter, core and chop into approx. 2 cm cubes. Place 450 g of the quince into a pan. Set aside the remainder.
Quince puree
Add the water, pear syrup, lemon juice, cinnamon and vanilla to the quince in the pan, mix, bring to the boil, cover and cook over a medium heat for approx. 20 mins. until soft. Puree the quince, keep warm.
Cut the bacon into thin strips. Peel the shallots and cut into thin rings. Fry both in a frying pan for approx. 10 mins. until crispy. Remove and drain on paper towels, set aside.
Alpine macaroni
Cut the potatoes into approx. 2 cm cubes. Roughly grate the cheese.
Bring the stock and cream to the boil in a pan, add the potatoes and the remainder of the diced quince, cover and cook over a low heat for approx. 10 mins.
Add the pasta, cover and cook until the pasta is al dente and all the liquid has been absorbed. Stir in the cheese, season. Plate up the alpine macaroni, add the topping, serve with the quince puree.