Friday, June 03, 2011

Warm Spiced Quince Crumble

With the cooler days setting in and Romie away on a beach in Miami sipping a coconut cocktail (sometimes life’s not fair!), I’m finding warmth and comfort in my cooking. Is it just me or is it colder than last year? Needing something to warm me up, I thought I would make a classic homemade crumble for dessert.

I decided on using quinces. I have never cooked with quinces before and the only time I have eaten one was in the form of a paste on my crackers with cheese. I have never made a crumble before either, but surely it couldn’t be that hard right? Oh well I love a challenge and as you all know, gluten free cooking is just that.

It was easier than I thought and it tasted delicious. Here is recipe I put together, give it a go!


For the poached quinces
2 quinces, peeled, cored and quartered
1 cinnamon stick
5 cloves
1/2 teaspoon vanilla essence
100g sugar
1 tablespoon lemon juice
1/2 fresh orange peel

For the crumble
60g gluten free flour
30g brown sugar
45g butter
4 tablespoons gluten free muesli (I used Carman’s)

1. To prepare the quinces, place all the ingredients in a saucepan and add just enough water to cover the quinces. Bring to a boil over high heat then reduce the heat to low and simmer for 45 minutes to an hour, or until the quinces are soft.

2. Remove the fruit from the liquid and let cool to room temperature. Thinly slice the quince and reserve.

3. Butter the inside of four 1 cup capacity ramekins and set them on a baking tray. Preheat the oven to 180 degrees.

4. To prepare the crumble, combine all the ingredients in a bowl and mix with your fingertips until the mixture resembles breadcrumbs.

5. Divide the quince slices evenly among your dishes and sprinkle a generous amount of the crumble on top. Bake for 25-30 minutes or until golden brown.

6. Serve warm from the oven topped with ice cream or gluten free custard.

Makes 4 ramekins.

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