Quince Mulled Wine + Vegan Cookies

This year I had a lot of quinces at my disposal, so decided to experiment a bit. If you can’t get hold of any quinces, you can use apples. Or go straight for apple juice, when it comes to the mulled wine. Please note that the cookies will be very soft and gooey, so if you’re not into that, just skip this recipe.

White Quince Mulled Wine (2 liters):

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8 quinces
1 liter of water
1 liter of white wine
juice of 3 oranges
2 cinnamon sticks
8 cloves
3 star anise
5 fresh ginger slices
3 table spoons of brown sugar
one clean bottle (holding capacity 1 liter)

Peel and cute quinces in small pieces leave the core whole (it’s hard to cut anyway). Put the quince pieces and the cores in a big pot, add the water sugar and spices and let everything simmer for a while (you can add the peel too, for a more intense flavor, however you’ll have to pick it out afterward). While it’s simmering open the wine bottle, pour half of it into the extra bottle. When the quince pieces are soft and your kitchen smells of quinces and spices, take the pot of the heat, add the orange juice and let it cool for a couple of minutes. Take out the cores and as much of the spices as you can, then transfer the cooked quince pieces into a bowl so they can cool, you’ll need them for the cookies, or you can eat them as they are or in a fruit salad or whatever else you’d like. Pour the juice that’s left through a sifter to catch any spices and quince pieces that are left in the bowl. Fill up the already half filled wine bottles with the still warm juice. Optional: Decorate the bottle, it’ll make a great gift!


Soft Vegan Quince Cookies (for 45 cookies)

circa 1000g quince puree
2 tablespoons of flaxseed
100g rye flour
360g wheat flour
135g brown sugar
1 bag (15g) baking powder
1 bag (8g) vanilla sugar
2 tablespoons of cinnamon
140g dark chocolate
a handful (or more, whatever you like) of walnuts or any nuts of your choice

Blend the cooled quince pieces (make sure there’re no spices left in the mix before blending). Chop chocolate and nuts roughly. Add everything into a big bowl. Mix with a spoon, hand mixer or Kitchen Aid until well combined. Scoop mixture onto a baking tray with parchment paper, one table spoon at the time, smooth it down with a finger or a spoon. I was able to fit 16 dough scoops onto one baking tray. Bake for 25 minutes at 180°C/350°F/Gas Mark 4.

Alternatively you could pour the dough onto a baking tray lined with parchment paper and then cut it into pieces after baking (like brownies). Or you could use a cupcake tray, just do whatever you like. Just keep in mind that the baking time might has to be prolonged.

Hope you liked this recipe.

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