March 18, 2011

Quince and ginger crumble with vanilla sauce

I was browsing my local green grocer this morning and found these new season quinces that looked so adorable with their little leaves. I had to get them although at the time I didn't have a clear idea in mind of what to do with them. I haven't cooked with quinces so much in the past, but bare with me as I'll be sharing a couple more quince recipes with you in the coming days.

I've given the good old crumble a revamp by using spelt flour and rolled spelt and seasoned the quinces with lovely ground ginger. Ginger is a perfect companion, I love the spiciness it brings to this dish. There is no need for butter, as I've replaced it with olive oil and used brown sugar and raw cocoa nibs to sweeten the mixture.

The vanilla sauce is a classic Finnish condiment to pies and tarts. It is sweet with vanilla and honey and nicely rounds up the spiciness of the ginger. I couldn't be happier with this special treat, it is the perfect way to start the weekend!

Quince and ginger crumble with vanilla sauce
(Serves 2-4)

250g quince*, chopped in thin slices
1 tbsp lemon juice
1 tbsp brown sugar
1/2 tsp ground ginger

1/2 cup wholemeal spelt flour
1/4 tsp baking soda
1 cup rolled spelt
1 tbsp brown sugar
1 tbsp raw cocoa nibs
1/2 tsp ground ginger
60ml olive oil

{vanilla sauce}

1 large free-range egg
400ml low fat milk
3-4 tsp potato starch**
1 tbsp raw honey
1 tbsp natural vanilla extract

Preheat your oven to 180C. Oil a small oven dish (22cm x 14cm). 

Mix the quince with the lemon juice and place in the oven dish. Mix together the brown sugar and the ginger and sprinkle over the quince. 

Combine the flour and baking soda in a bowl. Add the rolled spelt, brown sugar, cocoa nibs and ginger and mix well. Add the olive oil and mix until crumbly. Spread the crumble evenly on top of the quince and bake for about 30 minutes. Leave to cool slightly.

For the vanilla sauce, lightly whisk the egg in a small saucepan. Add the milk, potato starch, vanilla and honey and whisk to combine. Simmer the mixture on low heat (do not let it boil) stirring constantly until thickened. Remove from the heat and let cool. Serve the sauce with the crumble. 

Notes to the recipe. 
* a ripe quince should be yellow coloured
** potato starch is in Australia sold as potato flour. Use 4 teaspoons if you want the sauce to be thicker. Alternatively you can use corn flour to thicken the sauce.

Wish you a lovely weekend!