QUINCE AND LABNEH BOWL

Servings: 10

This invigorating combination of sharp quince and sour labneh is balanced by a delicate caramel drizzle. It’s smooth, creamy texture is met with a pleasing medley of crunchy grains. Each ingredient comes together in a light Middle-Eastern inspired sweet dish complemented by the peppermint’s freshness.

  • Ingredients

    • 1 L whole fat yogurt
    • 2 pcs quince
    • 250 ml apple juice
    • 100 g sugar
    • Saffron
    • 500 g mixed crispy grains (buckwheat, kamut, spelt)
    • 200 g salted caramel sauce
    • 10 pcs almond cookie for decoration
  • Preparation

      Labneh:

    1. Take a line strainer over a large measuring cup and a cheese cloth, add the yogurt into the cloth and cover with the edges of the cheese cloth.
    2. Refrigerate for at least 12 hours or overnight.
    3. Remove the labneh from the cheese cloth and set aside until usage.
    4. Quince:

    5. Clean the quinces and cut them into large pieces.
    6. Cook the pieces in apple juice, sugar and some saffron until cooked but still with a bite. Cool down before serving.
    7. Add a big scoop of labneh in a bowl.
    8. Place some of the grains and cooked quince around it drizzle some salted caramel sauce over the labneh decorate with almond cookie.

Allergens: Gluten/milk

RECOMMENDED PAIRING:

PEPPERMINT

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