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On the Coals Poached Quince, Crumble and Custard I Kasai Grills

Method

Our Poached Quince crumble from Tommy Banks is the taste of Christmas in a bowl, a dish to take into January for when you need a pick me up and something comforting to warm up a dark winters day.

Poached Quince
  • Combine the water, sugar, cinnamon, star anise, orange juice and peel. Bring to a simmer.
  • Peel and Core the quince. Slice into quarters.
  • Place the quince into the syrup and gently simmer until cooked through.
  • Remove the quince from the liquid and allow to cool.
  • Reduce the poaching liquid to a light syrup.
  • To finish the quince, brush lightly with oil and char on the grill for a minute on each side.
Custard
  • Combine everything in a bowl and whisk together.
  • Place over a saucepan of gently simmering water.
  • Whisk the custard over the water until thickened enough to coat the back of a spoon.
  • Remove from the heat and allow to cool until needed.
Oat Crumble
  • Combine everything and mix to form a crumble dough.
  • Spread over a baking tray and place into a pre-heated 160c oven for 20-25 minutes, until golden brown.
  • Remove from the oven and allow to cool to room temperature.
  • Store in an airtight container.
Ingredients
Poached Quince
  • 500g Water
  • 300g Caster Sugar 
  • 1x Cinnamon Stick
  • 1x Star Annise
  • 1x Orange, Peeled and Juiced
  • 2x Quince
Custard
  • 550 Double Cream
  • 3 Whole Eggs
  • 3 Egg Yolks
  • 150g Caster Sugar
Oat Crumble
  • 100g Plain Four
  • 50g Porridge Oats
  • 100g Butter, Soft
  • 50g Caster Sugar

Video