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