Quince And Ginger Crumble

1. 1

   Place 4 cups water, sugar, orange peel and ginger in a large saucepan on medium heat. Stir until sugar dissolves. Add quinces. Increase heat to high and boil for 5 mins. Reduce heat to low and simmer, uncovered, for 1 hour 10 mins, until quince is tender and copper in color.

2. 2

   Preheat the oven to 350u00b0F. Lightly grease four 1-cup ramekins. Place on a baking pan.

3. 3

   Strain quince and gently arrange pieces in prepared ramekins. Return syrup to pan and bring to a boil on high heat. Reduce heat to low and simmer for 4-5 mins, until mixture is syrupy. Spoon over quince.

4. 4

   Meanwhile, for the crumble, place cookies in resealable plastic bag and coarsely crush with wooden rolling pin. Transfer to a medium bowl. Add butter and cinnamon, mixing well. Sprinkle over quince.

5. 5

   Bake for 10-15 mins, until topping is crunchy. Dust with powdered sugar and serve with yogurt.

* Per serving · 4 servings · Values may vary.