Ginger Tea , Quince and Raspberry Crumble

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This months sweet adventures blog hop hosted by JJ at

click here  to visit    www.84th and 3rd.com

I love crumble. I equally love quince. Cooking the Quinces in tea syrup gives them another dimension of flavour.

The first time I cooked quince was not for anything sweet , it was for a Duck  dish.                                        A whole box of them was plonked in front of me and I didnt have a clue what they were.

I pretended of course that I did, and soon had a growing pile of browning extremely hard apples, before someone quietly told me I needed to pop them into some water with lemon… to stop that damn browning. Lucky for me most restaurants have a basic recipe that must be followed and so I learnt how to cook them…. all by myself.

It does take a little while to cook Quince but it is one of the most exotic, tropical and memorable tastes you will try. It needs slow cooking in a sugar syrup. I have made the syrup with The Rabbit Hole Ginger Snap Tea . I love the ginger flavour with them, but if you don’t like ginger  give it a try with any beautiful loose leaf tea . Berry flavour will work well, or just cook it with cinnamon or star anise or with just some lemon and vanilla.

This recipe coincided perfectly with this months dessert hop on tea. This SABH is brought to you by DelicieuxThe Hungry Australian,Dining With a StudThe Capers of the Kitchen Crusader, and, 84th & 3rd. This blog hop is open to all food bloggers. Why don’t you join and show us your tea expertise!

 

 : Ginger Tea , Quince and Raspberry Crumble

 Crumble Mixture ( makes 6 small pots)

  • 125 gm butter (1 stick) soft
  • 100 gm brown sugar ( 3.5 ounzes)
  • 150 gm flour ( 5 ounces)
  • 1/4 teaspoon ground ginger

Quince mixture

  • 3 cups of strong black ginger tea ( using 2 Tablespoons of ginger tea – berry bomb tea is also delicious. If the tea doesn’t measure up to 3 cups… add some more water to the tea , sit for 2 minutes and use)
  • 1 cup of caster sugar ( granulated)
  • 1/2 a lemon ( to on rub quince pieces )
  • 2-3 slices of fresh ginger
  • 50 gm frozen raspberries (1.75ozes)
  • 6-8 roasted walnuts broken up
  • 2 small-medium quinces
  • Chopped crystalized ginger dice ( optional)

 

To Assemble

  • Mix the butter. sugar , flour and ginger in a mixer until just combined and lumps start to form. Put aside till needed

to Cook the Quince

  1. Put the tea , sugar and ginger in a pot .
  2. Peel the quinces with a peeler cutting out the core and hard centre bits. Rub each piece with a little lemon   ( it will over power the flavour if you use too much) and put into the pot of tea.
  3. Bring the pot to the boil and immediately turn onto low , adding the lid. The fruit will float to the top, I usually put a saucer into the pot to hold the fruit under the liquid. The fruit will take about 1 – 1 1/2 hours to cook on very low. The colour should turn a beautiful pink. take the fruit out of the syrup and cool. The syrup can be reduced and kept.
  4. Once cooled you will probably only need about 1 of the Quinces for these small pots. Chop into chunks and mix with the raspberries and some of the diced ginger into a bowl, add a Tablespoon or two of the reduced Quince syrup.
  5. Spoon the fruit into individual ramekins and cover with crumble dotting with some pieces of walnut.
  6. Bake at 180 degrees for 15 to 20minutes

Microformatting by hRecipe.

Eat it straight away

Do you like Quinces?

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