Toast with ricotta and quince compote

Ingredients

For 1 serving

• Bread2 slices
• Ricotta80 g
• Quinces100 g
• Brown sugar2 teaspoons
• Lemon juiceto taste

Contains: gluten, lactose,

In season: October – December

Method

1. Wash and peel the quinces, which are very hard: use a sturdy knife, quarter them, remove the woody core and cut them into cubes of about 1 cm.
2. Put them in a small pan with the brown sugar, a few drops of lemon juice and half a glass of water; bring to the boil over medium heat, then turn the heat to low, cover and cook for 25 minutes, stirring now and then, until the cubes squash easily with a fork and turn pinkish. If it dries out, add a splash of water.
3. Mash the fruit with a fork right in the pan to a compote and let it cool for a few minutes.
4. Meanwhile, toast the bread in a toaster or on a griddle for 2–3 minutes, until golden and crisp.
5. Spread the ricotta over the toast and top with the warm compote.