Baked quince with rhubarb, ginger, orange and rum
|3||Oranges, (zest and juice of)|
|2 tsp||Ginger, (freshly grated)|
|2 tbsp||Brown sugar|
|1 to serve||Mascarpone, (or cream)|
- 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.