The leaves of the deciduous trees are already turning bright colors, the summer heat is cooling down and the seasonal food offerings are changing. Even at this beautiful time of year, there are typical sweet desserts to delight young and old alike.
Quince and apple cake (24 cm Ø baking tray)
Beat 50g soft butter, 75g sugar and 1 pinch of salt until fluffy. Add 1 egg, 100g flour and 50g ground hazelnuts and mix everything into an even batter. Cover and place in the fridge for 1 hour.
Preheat your oven to 180 degrees.
Wash 750g of quinces and rub them clean with a cloth. Place the quinces on a baking tray and bake for 1 hour.
Then place the quinces in cold water. When they have cooled, peel, core and cut the flesh into pieces. Puree the quinces with 0.5dl apple juice, 4 tbsp honey and 100g ground hazelnuts .
Butter a baking tray. Roll out the dough, place in the tray and prick several times with a fork. Spread the quince puree over the pastry base.
Peel 450g of apples, cut them into quarters and remove the cores. Cut the apples into slices and top the quiche with them. Sprinkle with 2 tbsp coarsely chopped hazelnuts . Bake at 180 degrees for 40 minutes. After baking, brush with a little honey while hot or dust with powdered sugar when the tart has cooled.
Found on swissmilk.ch
Pumpkin waffles (for 4 people)
Peel 180g of pumpkin and grate it on a Birchermüesli grater. Mix it with 2 tsp baking powder, 3 eggs, 1 tsp grated ginger, 150 g flour, 5 tbsp milk, 1 pinch of salt, 250 g quark, 60 g melted butter and 2 tbsp sugar. Blend everything into an even batter.
Heat the waffle iron. Bake the waffles one after the other.
- If you don't have a waffle iron, bake pancakes from the batter in a frying pan.
Found on gutekueche.ch
Baked pears (serves 4)
Preheat your oven to 200 degrees.
Squeeze the juice from 2 oranges . Mix with 3 tablespoons of liquid honey. Scrape out 1 vanilla pod and add the seeds, the pod and 1 cinnamon stick to the orange juice. Peel 4 pears and cut them in half. Remove the core. Mix them with the orange juice. Place the pear halves in a gratin dish and pour in the orange juice mixture. Bake for about 20 minutes until soft. Drizzle with juice every few minutes during the baking time. Arrange the pears on pretty dessert plates while still hot. Place a scoop of ice cream on each plate.
Found on saison.ch
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