Name: Quince and ginger crumble
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Ingredients: 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

Ingredients

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

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.CRUMBLE: Meanwhile, place biscuits 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.

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

Woman's Weekly Food

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