Quince and couscous pasta dessert cups

Name: Quince and couscous pasta dessert cups
Ingredients: 750 ml water; 3 large quinces (approx. 1 kg); 200 g sugar; 2 tablespoons sugar; 25 g butter; 400 ml milk; 100 g couscous pasta; 4 tablespoons sugar; 5 ml vanilla essence

Dessert - Quince and couscous pasta dessert cups by Amanda J. - Recipia

Quince and couscous pasta dessert cups turn out well when the quince syrup has thickened before you pour it over the glasses. Couscous pasta cooked in milk is reminiscent of rice pudding, and the quince slices sit between the layers under a jelly that sets when chilled. I prefer it cold, with the syrup still a little elastic. Preparation: 20 minutes. Cooking: 62 minutes. Resting: 140 minutes. Total time: 222 minutes. Servings: 6. Approximately 410 kcal and 6 g protein per serving.

Ingredients

750 ml water
3 large quinces (approx. 1 kg)
200 g sugar
2 tablespoons sugar
25 g butter
400 ml milk
100 g couscous pasta
4 tablespoons sugar
5 ml vanilla essence

Preparation

1. Peel the 3 quinces and keep the peels and cores. Cut the fruit into small slices. 2. Put the peels and cores in a small saucepan, cover with 750 ml water and simmer for 20 minutes, until softened. Strain the liquid. 3. Pour the strained liquid into a pan, add 200 g sugar and boil for 20 minutes, until it reaches the consistency of a thick syrup. Leave it to cool for 15 minutes. 4. Put 2 tablespoons sugar in a small saucepan and caramelize it. Stir in the butter, then add the quince slices and cook for 10 minutes, until they begin to soften. 5. Put the milk, couscous pasta, 4 tablespoons sugar and vanilla essence in a saucepan. Boil for 10 minutes, stirring, until it has the consistency of rice pudding. 6. Spoon a layer of couscous pasta into glasses, then add the caramelized quinces and another layer of couscous pasta. Smooth the tops and chill the glasses for 5 minutes. 7. Heat the syrup for 2 minutes, just until lukewarm and pourable. Pour it over the glasses and refrigerate the dessert for 2 hours, until the jelly sets.

Notes

Serve it cold, with black coffee. Choose firm quinces without soft spots; very ripe ones soften faster and may need less time in the pan. Take the syrup off the heat while it still pours easily, as it thickens as it cools. The glasses will keep covered in the fridge for up to 3 days. You can cook the couscous pasta in 400 ml unsweetened oat drink instead of milk, although the butter is still dairy; couscous pasta contains gluten.