IN SEASON
QUINCE & APPLE CRUMBLE
Liam Finnegan from The Castle, Taunton, combines the archaic fruit, quince, with apple in this traditional dessert. A great way to reintroduce this forgotten fruit easily into your cooking.
Turn to page 42 where Liam talks traditional desserts...
200g quince 200g cooking apples 50g butter 70g sugar 20g golden raisins 4 tbsp strong cider
1 vanilla pod (seeds scraped from pod)
FOR THE CRUMBLE 175g flour 90g demerara sugar 100g soft butter 50g porridge oats
FOR THE CUSTARD 500g milk 5 egg yolks
Half vanilla pod (seeds scraped from pod)
60g sugar 20g milk powder 100g cream
1 Peel and cut your apple and quince into 3cm square chunks. Bring the cider or cider brandy to boil in a pan with the raisins, then leave to the side to let the raisins soak up the juice.
2 Place the rest of the ingredients in a large saucepan and cook slowly for approx. 15 mins, leaving some chunky bits throughout. Be careful not to cook for too long as the apple and quince will become stewed if overcooked and will be finished up in the oven. Taste and balance out the sharpness with sugar.
3 Place the mix in moulds and start preparing the crumble mix topping.
4 Place flour, sugar and butter into a mixing bowl. Mix on a low speed in an electric mixer. When the mixture resembles a sandy texture,
add the oats.
5 Divide between three trays and bake at 180C/ gas 4 in 15 min intervals, forking over as you go.
6 When you’re happy with the golden colour, use to top the apple and quince. Place in the oven at 150C/gas 2 for 8–10 mins. Once the mixture is bubbling on the side it’s good to go.
7 For the custard, place the milk, milk powder, cream and vanilla in a large saucepan and bring to the boil.
8 Cream together the yolks and sugar. Pour the hot mixture over the yolks and whisk. Return to the pan and cook gently over a medium heat, constantly stirring so it doesn’t catch. Once thickened, pass through a fine sieve into a cold bowl.
www.the-castle-hotel.com
CHEF’S TIPS:
❤ Make sure your quince is ripened. If it’s not, place in a bag with a banana for a few days. Bananas release ethylene gas which matures other fruit much faster.
❤ Vanilla is very expensive at the moment. You can substitute the vanilla pods with vanilla paste which is much better than essence.
❤ Leftover apple and quince? It freezes quite well and can be used in a strudel or turnovers.
• Seasonal fruit & veg boxes, locally sourced, 100% organic and packed with flavour.
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• Meats, tasty cheeses, chocolates, chutneys and preserves available.
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www.thecommunityfarm.co.uk T: 01275 29 50 29
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