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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.