Mold cheese and fruity fruit are an elegant combination.
In this case, the dreamy duo consists of aromatic but subtle quince and tangy roqüfort cheese. Out of consideration for our figure, it is stretched with lean cream cheese, which does not detract from the delicious result. Roquefort cream is a fancy, hearty finishing touch to any festive menu. As made for all those who Christmas with cookies, Stollen and Co.
just tastes too sweet.
1. Place both types of cheese in a suitable bowl and blend with a hand blender to a smooth cream. Place in the refrigerator for a few hours.
2. preheat the oven to 180 °C and line a baking tray with parchment paper.
Do not peel the quinces: Their peel brings flavor and color to the dish, plus it will be butter-tender when baked. Rinse the fruit, cut in half and remove the core. Cut the quince halves into slices about half a centimeter thick. Place the wedges close together on the baking sheet.
Melt the butter in a saucepan and brush the quinces thinly with it. Then sprinkle the brown sugar sparingly and evenly over them. Caramelize the quinces in the oven for 15 minutes. 5.
Preheat four plates.
Arrange the finished quince slices decoratively and evenly on the plates.
With the help of two tablespoons, make dumplings of the Roquefort cream. Place one dumpling on each of the quinces, sprinkle with the chopped
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