For the baked quinces, peel the fruit quinces like apples, cut them into quarters lengthwise and remove the core. Cut each quarter in turn into wedges and stew them in hot clarified butter, together with some lemon juice and lemon zest, with the lid closed at low temperature for 15 minutes until soft.
Mix the flour, vanilla pulp, salt, sugar, lemon zest and beer into a dough. Add the eggs and fold the quince wedges, which have cooled down in the meantime, into the dough.
Remove quince wedges with a fork and fry in batches in hot fat at low temperature for four minutes each until golden brown.
Drain excess fat on kitchen paper.
Sprinkle the baked quinces with sugar and serve hot.
Preparation Tip:
The baked quinces taste especially good with whipped cream, or vanilla ice cream.
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