/assets/logos/nzwd.svg
Recipe

Quince and ginger crumble

Jun 29, 2012 2:00pm
  • 25 mins preparation
  • 1小时35分钟烹饪
  • Serves 4
    • Print
    Print

Ingredients

Quince and ginger crumble
  • 4 cup water
  • 1 1/2 cup sugar
  • 2 thick strips orange zest
  • 3 centimetre piece young ginger, peeled, sliced
  • 4 quinces, cut into wedges, peeled, core removed
Crumble
  • 125 gram gingernut biscuits
  • 60 gram butter, melted
  • 1 teaspoon ground cinnamon
  • thick vanilla yoghurt, to serve
  • icing sugar, to serve

Method

Quince and ginger crumble
  • 1
    In a large, wide-based saucepan, combine water, sugar, zest and ginger. Stir on medium heat until sugar dissolves. Add quinces. Increase heat to high and boil for 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour, 10 minutes, until quince is tender and copper in colour.
  • 2
    Preheat oven to moderate, 180°C. Lightly grease four 1-cup ovenproof ramekins.
  • 3
    Strain quince and gently arrange pieces in prepared ramekins. Return syrup to pan and bring to boil on high. Reduce heat to low and simmer for 4-5 minutes, until mixture is syrupy. Spoon over quince in dishes.
  • 4
    崩溃:与此同时,国际清算银行的地方cuits in snap-lock bag and coarsely crush with wooden rolling pin. Transfer to a small bowl. Add butter and cinnamon, mixing well. Sprinkle over quince and bake for 10-15 minutes, until topping is crunchy. Serve with yoghurt and a dusting of icing sugar.

Notes

MAKES 4 If you don't have vanilla yoghurt, serve thick natural yoghurt sprinkled with brown sugar.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg