4 quinces (peeled and quatered.)
6 apples (Boskoop, peeled and quartered)
2 pears (peeled and quartered)
1 tablespoon water
1 tablespoon granulated sugar
100 grams butter (at room temperature)
120 grams cane sugar (sugar)
190 grams flour
1/2 teaspoons baking powder
2 candy bar (Daims)
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1Peel and quarter the quinces. Steam for 15 minutes in the pressure cooker. Drain.
2In a stew pot, put your apples and pears, peeled and cut into quarters, with 1 tablespoon of water and 1 tablespoon of granulated sugar. Put to cook on medium heat with a lid on for about ten minutes. Stir when the apples begin to swell and burst. Feel free to add any spices you like (vanilla, cinnamon ...).
3If you prefer a smooth texture, place all the fruits in a mixer and blend. If you prefer a chunky textur, combine the fruits in a bowl and crush them with a fork. Sweeten the fruit compote according to your taste.
4Preheat oven to 140 °
5In a bowl, whisk together the butter and the sugar cane sugar. Add the egg and keep mixing.
6In another bowl, pour the flour, salt, vanilla, the baking powder and Daims candy bars broken into small pieces with a knife.
7Mix and stir in 2 or 3 times to the above mixture to obtain a homogeneous dough.
8Using a spoon scoop of ice cream or a teaspoon, shape dough balls.
9Arrange them slightly apart from each other on a baking tray covered with parchment paper. Flatten them slightly with the back of a spoon and bake them for 15-20 minutes.
10Cookies harden as they cool, so it is better not to over cook them so that they are a little soft in the center.
11Let cool on a rack.
PER SERVING *
|Calories500Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kerri M. 6 Jul 2015
These are terrific tasting cookies. The blend of fruit and crunchy Daim bars in a cookie is very rewarding at the end of a long day. I always double the batch.