Baked quince with rhubarb, ginger, orange and rum
10/3/2011
Serves 4
Ingredients
| 2 | Quinces |
| 3 stalks | Rhubarb |
| 50 g | Butter |
| 3 | Oranges, (zest and juice of) |
| 2 tsp | Ginger, (freshly grated) |
| 1 tbsp | Rum |
| ½ cup | Water |
| 2 tbsp | Brown sugar |
| 1 to serve | Mascarpone, (or cream) |
Directions
- Preheat oven to 160 degC. Quarter the quinces, removing the core. Slice the rhubarb.
- Grease a baking dish liberally with the butter then add the rhubarb and the quince. Add the orange zest and juice. Add the ginger, rum, water and sugar.
- Cover with baking paper and cook slowly for 3 hours, checking regularly and adding more water if necessary. Serve hot with mascarpone or cream.
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