Quince and ginger crumble in a cocotte

Ingredients

For 1 serving

• Quinces1
• Ginger3 g
• Brown sugar10 g
• Rolled oats20 g
• Butter6 g
• Lemon juiceto taste

Contains: gluten, lactose,

In season: October – December

Method

1. Peel the quince with a vegetable peeler, quarter it, cut out the hard core and dice the flesh into cubes of about 1 cm; peel the ginger and grate it finely.
2. Put the quince in a frying pan with two tablespoons of water, the ginger, the lemon juice and half the brown sugar; cover and cook over medium-low heat for 10–12 minutes, stirring now and then, until the cubes are tender when pierced with a fork. Raw quince is very hard, so this pre-cooking is essential.
3. Meanwhile preheat a conventional oven to 190 °C.
4. In a bowl combine the rolled oats, the remaining sugar and the cold butter in small cubes and rub together with your fingertips until you have coarse crumbs.
5. Transfer the fruit and its juices to a ramekin and cover with the crumbs.
6. Bake for 20 minutes, until the crumble is golden and crisp, and let it cool for a few minutes before serving.