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1
Peel and quarter the quinces. Steam for 15 minutes in the pressure cooker. Drain.
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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 ...).
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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.
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4
Preheat oven to 140 u00b0
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5
In a bowl, whisk together the butter and the sugar cane sugar. Add the egg and keep mixing.
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6
In another bowl, pour the flour, salt, vanilla, the baking powder and Daims candy bars broken into small pieces with a knife.
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7
Mix and stir in 2 or 3 times to the above mixture to obtain a homogeneous dough.
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8
Using a spoon scoop of ice cream or a teaspoon, shape dough balls.
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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.
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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.
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11
Let cool on a rack.
