Quince Pie with Liquor
Cooking time: 1 h
Difficulty: Medium recipe
Recipe yield: 6-8 servings
Jewish food
Quince pie with liquor – a recipe for cooking Jewish cuisine, a gentle cream with quince on a shortbread cake, it tastes just fantastic.
Quince pie with liqueur ingredients
- For the dough
- Water 3 tbsp
- Wheat flour 150 g
- Butter 75 g
- Sugar 60 g
- Lemon zest 1 tsp
- Salt 1 pinch
- For filling
- Quince 500 g
- Cinnamon 0.5 pcs
- Honey 2 tbsp
- Sugar 40 g
- Eggs 2 pcs
- Orange 1 pcs
- Liquor 20 ml
- Sour cream 100 g
Quince pie with liqueur recipe
To prepare a recipe for Jewish cuisine, quince pie with liquor, mix sifted flour with sugar, salt and lemon zest. Add oil to the mixture and grind into crumbs, add water and knead the dough. Roll out the finished dough for quince pie and put in the baking dish, chop the dough with a fork in several places and place in the refrigerator for 30 minutes.
Meanwhile, prepare the filling for quince pie. Wash the quinces well, cut part of the quince into small pieces, and part into slices.
Remove the zest from an orange and squeeze the juice, grind half a stick of cinnamon. Pour sugar, ground cinnamon, juice and orange zest into a pan, pour liquor. Mix everything well and put on a slow fire until sugar is completely dissolved. When the sugar has dissolved, add the whole quince and boil for 5 minutes.
Separate quince from the syrup, and cool the syrup. Beat eggs with sour cream and mix with syrup.
Remove the quince pie cake from the refrigerator and place in the oven preheated to 180°C (355°F) for 15 minutes. Remove the lightly baked cake from the oven, put the quince cut in pieces, and then lay the quince slices beautifully.
Pour all cream with syrup, eggs and sour cream. Bake the cake at 180°C (355°F) 35 minutes. While quince pie is hot, pour honey from a spoon and let it cool, and then cut and serve to the table.
