Sunday, November 23, 2008

Quince and pear strudel

Fall is one of my favourite seasons. And fall in Central Europe is really beautiful, all colours in the nature and mild weather is more than perfect. Then there are all delicious fruits of the fall, cannot be better.

One of my favourite fall fruits is quince. My grandmother used to make quinces in sweet syrup and I love that stuff. Taste is very aromatic and quince turns into a lovely red when cooked. So when I found the recipe for quince and pear strudel I had to make it.

But what I really was curious about was agave syrup that the recipe calls for. I have never used agave syrup before and thought this was a great recipe to try it. Agave syrup is made of agave plant so it belongs to the natural sweeteners, like maple syrup. It is very mild in taste, sweeter than sugar and it is thinner in consistency than honey.

Quinces cooked with agave turned out really great and strudel was excellent! So agave syrup has joined muscovado and whole cane sugar in my baking cupboard.

This time I made strudel with store bought phylo-dough, but next time will definitely be homemade. After all Bavaria is Germany's strudel-region and they definitely know their thing.

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