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QUINCE CRUMBLE
Recipe by Silwood School of Cookery
Serves 4 - 6
6 poached quinces
1 Slice poached quinces and place into a
shallow ovenproof dish.
Crumble:
100g cake flour
5ml cinnamon
pinch nutmeg
pinch salt
50g oat
s
50g sticky brown sugar
100g butter
30g finely chopped pecan or
hazelnuts
1 Sift the flour, salt, cinnamon and nutmeg
together. Add the oats and sugar. Rub in
the butter until mixture resembles coarse
crumbs. Stir in the nuts.
2 Sprinkle the crumble over the top of the
quinces and bake in a hot oven at 180°C
until light golden brown.
Serve hot with custard or quince syrup.
RHUBARB CRUMBLE
Recipe by Silwood School of Cookery
Serves 4 - 6
200g sugar
125ml water
5ml grated lemon rind
10ml lemon juice
600g rhubarb stems cut in 2.5cm
lengths
1 Place sugar, water, lemon rind and lemon
juice into the pressure cooker. Add the
well-washed rhubarb. Select High
Pressure and set the timer for 3-4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Pour sauce over the plums.
Toss the
almond flakes over the top.
Serve hot, warm or chilled with Greek
yoghurt, cream or ice cream.
POACHED QUINCES
Recipe by Silwood School of Cookery
Serves 4 - 6
6 whole quinces, picked with
stem and leaf if possible
1
1
/2 litres water
250ml sugar
juice of 3 lemons
2 cinnamon sticks
1 Select Sauté and heat the sugar and
water, stirring continuously until the sugar
has dissolved.
2 Peel and halve the quinces, scoop out
the pips and hard core. Place in the sugar
syrup with the lemon juice and cinnamon
sticks.
3 Select High Pressure and set the timer
for 45 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The
quinces should be bright pink.
4 Remove the quinces and place in a
serving dish. Select Sauté and simmer
to reduce the poaching liquid by half. Pour
the liquid (syrup) over the quinces.
Serve with whipped cream.
