Recipe by Anne Collard, for: Capitelles rosés
- Caramel: sugar and water
- Shortcrust pastry
1. Make the caramel.
2. Add 1 teaspoon of butter, and grease the bottom of the tin with it.
3. Place the quartered quince (leave the skin on) on the caramel.
4. Sprinkle with cinnamon.
5. Cover it with the shortcrust pastry.
6. Bake for 30 minutes at 180°.
7. Serve with vanilla ice cream.