On the Coals Poached Quince, Crumble and Custard I Kasai Grills

Method

Our Poached Quince crumble from Tommy Banks is the taste of Christmas in a bowl, a dish to take into January for when you need a pick me up and something comforting to warm up a dark winters day.

Poached Quince

• Combine the water, sugar, cinnamon, star anise, orange juice and peel. Bring to a simmer.
• Peel and Core the quince. Slice into quarters.
• Place the quince into the syrup and gently simmer until cooked through.
• Remove the quince from the liquid and allow to cool.
• Reduce the poaching liquid to a light syrup.
• To finish the quince, brush lightly with oil and char on your kasai grill for a minute on each side.

Custard

• Combine everything in a bowl and whisk together.
• Place over a saucepan of gently simmering water.
• Whisk the custard over the water until thickened enough to coat the back of a spoon.
• Remove from the heat and allow to cool until needed.

Oat Crumble

• Combine everything and mix to form a crumble dough.
• Spread over a baking tray and place into a pre-heated 160c oven for 20-25 minutes, until golden brown.
• Remove from the oven and allow to cool to room temperature.
• Store in an airtight container.