Quince ricotta with black tea pears quick and easy. A dessert that celebrates autumn and offers black tea pears with ricotta cream in which the scent of quince blends with that of vanilla.
Quince ricotta- Dessert For 4 people
5 l of water
3 black tea bags
4 pears, for example, Conférence
120 g of quince jelly
250 g of ricotta
½ teaspoon of vanilla paste
20 g of hazelnut biscuits, for example, hazelnut sticks
mint for garnish
How to proceed
ca. 25 minutes
Bring the water to a boil. Add the teabag, leave it to infuse for approx. 5 minutes, squeeze it well and remove it. Peel the pears, halve them and core them. Immerse them in the tea and let them simmer for approx. 10 minutes, until tender.
Meanwhile, heat the quince jelly. Incorporate half of it into the ricotta with the vanilla paste and mix until you get a homogeneous mass. Serve the pears with the ricotta cream. Crumble the hazelnut sticks and spread them over the dessert. Sprinkle with the remaining gelatin and garnish with mint leaves.