Baked Quinces with Pecan Brittle / Gebackene Quitten mit Pekannuss-Krokant

The idea was quite nice, the execution was not. The main problem was the brittle - even before we used it on the quinces, it was quite soft and not as crunchy as it should have been; but the real problems started when we served the warm quinces with the brittle on top “ the brittle just melted away and became really chewy in our mouths “ yuck! I would expect the maple syrup to be the culprit, as it's the only unusual ingredient for a brittle, and because it's liquid and chewy and sticky at room temperature, while the other ingredients are not.

But even then “ the quinces were overpowered by the spices and the syrup in which they were braised; in addition, they were overbaked and didn't have a nice texture. The latter might have been our fault as we were still at the main course when they were done, so we just turned off the oven but let them stay in there.