Quince Parfait

Quinces are rare to find, therefore they are a real treasure, at least here. Last year I was so sure that I am going to find enough to prepare everything I wanted, so I did not hurry at all. Of course, when I wanted to start making jelly and stuff, no more quinces were available. Well, this year I have already cooked a portion of jelly and I used some quinces to make this light dessert. I wanted to bring back the taste of the quince mousse I made last year. To give the whole dessert a crunchy kick, I added some caramelised nuts as well. Serve with with warm caramel sauce and poached quinces!

Ingredients: 
500 g quince (peeled and cored)
1 cinnamon stick
mace
2-3 green cardadmom
3 egg whites
150 g brown sugar
50 ml sherry
200 g cream
50 g sugar
2-3 teaspoons maple syrup
30 g walnut
20 g macadamia nuts
10 g pistachios

Poach quince together with the spices in just enough water so that it is covered, then let it stand over night. Sieve and puree. Beat egg whites until half stiff, while that melt brown sugar over low heat. Once sugar has dissolved add sherry and cook until it reduces. Pour brown sugar into the egg whites in a thin strain and beat until stiff. Stir in beaten egg white into the quince puree. Caramelise nuts with sugar and maple syrup, let it cool then stir it into the quince mixture together with the pistachios. Beat cream and fold it into the mixture. Freeze for 6 hours or over night.