Quince upside-down Pie
Ingredients list
3 or 4 big quinces
300+150g sugar
100ml water
125g butter
1 puff pastry sheet
A pie mold around 23cm of diameter
Instructions
Peel the quinces, cut them in quarters, remove the core, and cut each quarter in two or three slices.
Put them in 1.5l of water, and 150g of sugar. Put everything to a boil, and let them cook until they become all soft (you should be able to run a fork through it). Once done, drain the water out.
In a sauce pan, put 300g of sugar & 100ml water. Put to boil, and let it cook until it turns into caramel.
Take off the stove, and add the butter. Mix well, and pour the butter in the pie pan.
Add the quinces on top of the caramel. Stuff the pie pan as much as you can.
Cook for 45min at 160°C.
Take the pan out of the oven, add the puff pastry on top and continue baking at 170°C for 35min.
Take out of the oven, let it cool down for a bit.
Once cooled down, put a plate on top. Drain the extra juice out, and then flip the pan over. Gently remove the pan.
It is best served reheated in the oven, and served with whipped cream or a ball of vanilla ice cream.
