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
Nami | Just One Cookbook
I had some time today to browse your site and this caught my attention. I heard about quince before but never tried before. Your crumble looks so delicious! Love that you put it in the jars. Very nice comforting dessert. I love this!
My Kitchen Stories
Thanks Nami. Quince is soooo delicious , you have no idea!
Winston
Wow… GREAT recipe!! Your mini jars are so elegant to serve in too… I love warm desserts like sticky date pudding or crumbles so this is honestly right up my alley. Never made em with ginger or quince before… Gotta try… YUM!
Susan
What a gorgeous combination! Beautiful presentation too. Love the addition of the tea syrup for that extra dimension of flavour.
My Kitchen Stories
Thanks Susan they do work very well tea is a great flavour
InTolerantChef
One of my favourite fruits to eat! I love this recipe too, great job indeed 🙂
My Kitchen Stories
Yes I love love love Quince
Anna @ the shady pine
These crumbles look absolutely delightful! Quinces are so underused and this is a perfect way to enjoy them.
Sophie (thestickyandsweet.com)
Oh these little pots are super cute. I quite fancy a bit of crumble. Yummo!
grace
how lovely! i love crumbles and crisps–any fruit will do, but your selections are perfect!
Lizzy (Good Things)
Love the little jars and I love your recipe. A beautiful dessert!
Val @ Tips on Healthy Living
I love the idea of the little individual pots! We don’t get much quince on the East Coast in the U.S. but I’ve had quince jam and loved it.
My Kitchen Stories
Oh shame about that. I do love quince jam though. Use some tasty apples
Zia Courtney
Such a delicious use of quince and it is very healthy. I love the Rapsberry Crumble looks yummy and it is my favorite! Thanks for the blog hop!
My Kitchen Stories
Yes Raspberries in Crumble are completely delicious and give it that tart flavour that helps the sugar go down
Miss Kimbers @ Fruit Salad and Mixed Veg
These look great! I have a whole box of quinces outside which were received from the neighbour. I would have to make this many times in order to use them all up! hehe. Though I think sitting outside for so long, they are probably no longer fit for human consumption….
My Kitchen Stories
They last for a long time. Wish you lived near me, you could give me some .!
Angie@Angie's Recipes
What an unusual and delicious combo of flavours!
Joanne
What a delicious use of quince! And great idea to infuse it with ginger tea…these must have been so tasty!
celia
What magnificent photos, Tania! They’re completely droolworthy! And I love the little jars you’ve baked them in. Quinces are such a treat, aren’t they?
My Kitchen Stories
How very sweet of you Celia, and yes I love Quinces
Flavors of the Sun
What a shame quince is out of season in this hemisphere–this recipe is so imaginative and original. I’ll bookmark it for the future, though. Thanks!
My Kitchen Stories
Hi Victoria, do you get quinces in Mexico?
Monica (@gastromony)
Yummy! Another one to try over winter 🙂 I like the idea of using ginger tea.
My Kitchen Stories
Yes , it is really delicious!
Hotly Spiced
I love the flavour of quince too. I haven’t tried quince cooked in a tea syrup but that sounds lovely and I’d like to try it. Thanks for the great recipe. xx
My Kitchen Stories
Thanks Charlie
Georgia (harvestandyarn)
This looks so delicious!
I love quinces, and can get some from my partner’s tree, and conveniently, I have raspberries in the freezer at home. I just need an excuse to try this recipe out now 🙂
I love your ramekins too – it’s wonderful to be able to see the layering of the crumble. Yum!
My Kitchen Stories
Lucky you. I cant imagine having access to a whole tree!
Lorraine @ Not Quite Nigella
This is a great crumble dish for the winter months! My favourite bit is always the topping! 🙂
My Kitchen Stories
Mine too Lorraine
yummychunklet
I’ve been wanting to try quince for quite some time. This recipe looks like a great way to start!