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1
Have all ingredients ready before you begin.
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2
Lay out one of the kitchen towels, open the filo package, unroll and place on the towel.
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3
Cover with the second towel.
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4
Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios.
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5
Repeat two more times, but on last layer sprinkle with sugar.
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6
Cut into six equal squares.
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7
Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over.
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8
Bake at 375 degrees until golden and crispy, approximately 10 minutes.
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9
Bring the milk to a boil.
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10
Mix couscous, cinnamon, ginger, butter and salt together.
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11
Pour milk over the couscous mixture and mix to break up any lumps.
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12
Bring cream, sugar and vanilla to a boil.
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13
Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix.
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14
Return egg yolks to boiling cream and whisk until thickened, do not boil.
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15
Strain and pour into couscous mixture, stir and cool.
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16
Return to pot and cook to boil, remove from heat.
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17
Place mixture in bowl, cover with plastic and refrigerate overnight
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18
In a medium nonreactive saucepan, combine sugar and water, bring to a boil.
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19
Add quince, cinnamon, cloves and lemon juice, reduce the heat to low.
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20
Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool.
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21
Strain quince from liquid and puree 1/4 of the quince.
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22
Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce).
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23
To Assemble:
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24
Place filo dough on plate, spoon some couscous custard into the cup.
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25
Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries.
