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1
SYRUP :
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2
Carefully peel and core the quinces you have quartered.
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3
Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
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4
Add quince, stir, cover and return to the boil.
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5
Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
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6
DUMPLINGS (make just prior to serving) :
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7
Sift the flour and icing sugar together in a bowl a rub in the butter.
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8
Combine the egg, milk and lemon juice and add this to the flour and butter mix.
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9
Mix to form a thick batter of dropping consistency.
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10
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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11
Add a little water so there is enough liquid for the dumplings to float.
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12
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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13
Lift them out and put a few more balls in to cook.
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14
Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
