On the Coals Poached Quince, Crumble and Custard I Kasai Grills | Recipe by sousvidetools.com

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.