Quince Dumplings With Syrup
Ready In: 4 hrs 30 mins
Serves: 4-6
Ingredients
- 2 large quinces, quartered
- 1 1⁄2 cups white sugar
- 4 cups water
- 1 1⁄2 cups self raising flour
- 1 tablespoon icing sugar
- 30 g butter
- 1 egg, beaten
- 1⁄2 cup milk
- 8 drops lemon juice
Directions
- SYRUP :
- Carefully peel and core the quinces you have quartered.
- Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
- Add quince, stir, cover and return to the boil.
- Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
- DUMPLINGS (make just prior to serving) :
- Sift the flour and icing sugar together in a bowl a rub in the butter.
- Combine the egg, milk and lemon juice and add this to the flour and butter mix.
- Mix to form a thick batter of dropping consistency.
- Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
- Add a little water so there is enough liquid for the dumplings to float.
- Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
- Lift them out and put a few more balls in to cook.
- Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
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