EXCITING ANDALUSIA

Carmelo Chiaramonte

2005

INGREDIENTS (to serve 2)

Fruit:
1 quince (60/70 gr)
1 mandarin
50 gr refined sugar
1 lemon
Cream:
120 gr fresh ewes' milk curd cheese
30 gr sugar
10 strands saffron
Turrón:
20 gr Bronte pistachios
10 gr orange-blossom honey
20 gr sugar, Lemon rind, chopped
Sauce:
30 gr sugar
40 gr quince cooking water

PREPARATION

Cut the quince in two, remove any seeds and add to 300 gr water with the sugar, whole mandarin and a segment of lemon. Boil for 7 minutes. Push the curd cheese through a strainer and add sugar.

Turrón
Caramelise the sugar with the honey. Roast the pistachio at 180ºC for 3 minutes. Add to the sugar mixture and cook for 3/4 minute. Turn onto an oiled surface and leave to cool.

Sauce
Caramelise the sugar then dissolve with the quince water and cook to thicken.

TO SERVE

Make a flower shape with the creamed curd cheese surrounded by slices of quince. Crush the turrón and sprinkle over, together with the saffron and finely sliced mandarin rind. Finish with the caramel sauce.