Autumn Stewed Fruits and Daims Cookies

Directions

1. Peel and quarter the quinces. Steam for 15 minutes in the pressure cooker. Drain.
2. In a stew pot, put your apples and pears, peeled and cut into quarters, with 1 tablespoon of water and 1 tablespoon of granulated sugar. Put to cook on medium heat with a lid on for about ten minutes. Stir when the apples begin to swell and burst. Feel free to add any spices you like (vanilla, cinnamon ...).
3. If you prefer a smooth texture, place all the fruits in a mixer and blend. If you prefer a chunky textur, combine the fruits in a bowl and crush them with a fork. Sweeten the fruit compote according to your taste.
4. Preheat oven to 140 °
5. In a bowl, whisk together the butter and the sugar cane sugar. Add the egg and keep mixing.
6. In another bowl, pour the flour, salt, vanilla, the baking powder and Daims candy bars broken into small pieces with a knife.
7. Mix and stir in 2 or 3 times to the above mixture to obtain a homogeneous dough.
8. Using a spoon scoop of ice cream or a teaspoon, shape dough balls.
9. Arrange them slightly apart from each other on a baking tray covered with parchment paper. Flatten them slightly with the back of a spoon and bake them for 15-20 minutes.
10. Cookies harden as they cool, so it is better not to over cook them so that they are a little soft in the center.
11. Let cool on a rack.