Unusual Ginger Tea, Quince Raspberry Crumble makes one of my most favourite Desserts. Quinces are definitely worth all that preparation.
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 didn’t 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 cook it with cinnamon or star anise or with just some lemon and vanilla.
Ginger Tea, Quince and Raspberry Crumble
Ingredients
Crumble Mixture ( makes 6 small pots)
- 125 gm butter soft
- 100 gm brown sugar
- 150 gm flour
- 1/4 teaspoon ground ginger
Quince mixture
- 750 ml black ginger tea strong (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)
- 200 gm caster sugar
- 50 ml lemon or 1/2 a lemon to on rub quince pieces
- 2-3 slices ginger of fresh
- 50 gm raspberries frozen
- 6 whole walnuts roasted , broken up
- 2 whole small-medium quinces
- Chopped crystalised ginger dice optional
Instructions
- Mix the butter, sugar, flour and ginger in a mixer until just combined and lumps start to form. Put aside till needed
Cook the Quince
- Put the tea, sugar and ginger in a pot .
- Peel the quinces with a peeler cutting out the core and hard centre bits. Rub each piece with a little lemon and put into the pot of prepared tea.
- 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.
- Once cooled you will probably only need about 1 of the Quinces for these small pies. 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.
- Spoon the fruit into individual ramekins and cover with crumble dotting with some pieces of walnut.
- Bake at 180 degrees for 15 to 20 minutes
What excellent individualized crumbles!! I love the added ginger tea here!
A good idea! Yummmmmmm! Lovely pics too! 😉
Hello Sophie, thanks for your very nice comments