from one generation to the next
Orange and cinnamon are the perfect complement to the heady perfumed flavour of quince. It’s temping to add cinnamon sticks, orange zest and vanilla beans to the quince poaching liquor, but when I’m cooking a large batch of quinces, adding these aromatics limits the dishes I can make afterward, so I cook my ruby red quinces plain.
My chief taster adores warm desserts and puddings, but because summer has been hot and prolonged it’s been months since I’ve offered him anymore than fresh fruit at the end of a meal. I have redeemed myself by making crumble with some of the ruby red quinces I prepared yesterday. I made a couple of small crumbles rather than on large dish. That’s dessert for two consecutive nights now and the other I’ll freeze for another time.
3 cups cooked quince wedges chopped into bite sized pieces
1 cup wholemeal spelt flour
2 tablespoons brown sugar
1/2 cup rolled oats
1/2 cup desiccated coconut
1/4 cup hazelnut meal
2 teaspoons orange zest
1 teaspoon ground cinnamon
Preheat the oven to 160C
Grease 2 small or 1 medium sized ovenproof dishes.
Put the quinces in the bottom of the baking dishes.
Mix together the dry ingredients and orange zest.
Cut the butter into tiny dice and rub it into the dry ingredients until well integrated.
Sprinkle the crumble over the top of the fruit.
Bake for 30 minutes or until the fruit is warm and the crumble lightly browned.
Serve with a good dollop of thick natural yoghurt.