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Ginger Tea, Quince and Raspberry Crumble
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Course:
Others
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 lices 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
Cup of Yum
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