For 4 persons
- 2 quinces (or tart apples)
- 6 tbsp brown sugar
- 100 ml white sparkling wine or white wine, preferably Swiss
- 1 organic orange
- Spices as desired (star aniseed, cinnamon, cardamom, vanilla)
- 150 g Basler Leckerli
- 4 tbsp whole grain rolled oats
- 1 persimmon
- 1 small pomegranate (or one large one, keeping the remaining seeds for breakfast)
- 2 double espresso
- If you like, a dash of brandy, amaretto or a fruit eau-de-vie
- 500 g plant-based yoghurt
- Some bergamot (or other citrus) zest
- 4 sprigs fresh mint
Pretty much any fruit that’s typically in the home around Christmas works well here, and slightly dried gingerbread or speculoos biscuits are a good substitute for the traditional Leckerli.
Wash and quarter the quinces, remove the core and dice. Wash the orange, grate the peel and put the zest to one side. Cut two slices from the orange and squeeze out the rest of the juice, keeping 2 tbsp for later. Caramelise 2 tablespoons of sugar in a small pan, add the quince, sparkling wine and, if desired, the spices, plus the orange slices and juice; cover with a lid and simmer gently for about 5 minutes.
In the meantime, place a sheet of baking paper on a baking tray. Caramelise the remaining 4 tablespoons of sugar in a pan over a medium heat. Add the oats, the crumbled Leckerli (if there are any with a chocolate coating, keep these for later) and a pinch of salt to the caramel and stir with a wooden spatula until everything is golden brown and caramelised. Pour the oat-Leckerli crumble onto the baking tray lined with baking paper. Allow to cool.
Wash the persimmon and cut into cubes. Cut the pomegranate in half, hold the cut side loosely in your hand over a bowl and loosen the seeds by striking the skin with the other hand using a tablespoon.
Mix the yoghurt with the citrus zest and the orange juice you kept aside. Prepare 4 small bowls or 1 medium bowl. Crumble the chocolate Leckerli (if there are any) into the bottom; otherwise, add some of the oat-Leckerli crumble. Sprinkle with the espresso (and the eau-de-vie if desired). Place the persimmon on top. Now add a third of the yoghurt, then a little more of the crumble and the quinces with their juice. Add another layer using the remaining yoghurt. If the dessert’s for later, cover and chill. Before serving, top with the pomegranate seeds and remaining crumble and sprinkle with plenty of mint.
Photos: Patrick Besch