Quince Dumplings With Syrup

READY IN: 4hrs 30mins




  • 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!