Quince Dumplings With Syrup

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   SYRUP :

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   Carefully peel and core the quinces you have quartered.

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   Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.

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   Add quince, stir, cover and return to the boil.

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   Simmer for 2-3 hrs or until quince has turned a deep red wine colour.

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   DUMPLINGS (make just prior to serving) :

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   Sift the flour and icing sugar together in a bowl a rub in the butter.

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   Combine the egg, milk and lemon juice and add this to the flour and butter mix.

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   Mix to form a thick batter of dropping consistency.

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    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.

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    Add a little water so there is enough liquid for the dumplings to float.

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    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.

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    Lift them out and put a few more balls in to cook.

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    Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!

* Per serving · 4 servings · Values may vary.