*2
poached quince 1cm dice
To
poach add peeled & halved quinces to 250ml water, 2tbsp sugar,
1tbsp lemon juice, 2 tbsp honey, grated thumb size piece of ginger
Simmer
30 mins
Preheat
the oven 180°C.
Place
the quinces in a baking dish with the cooking syrup
Add
the honey
Roast
for 30 mins until they are golden and really tender
*30g
walnuts, roughly chopped
*Grated
zest 1 lemon
*2tbsp
ginger cooking syrup
*210g
plain / spelt flour
*3/4tsp
baking powder
*2
tsp ground ginger
*1/2tsp
mixed spice
*45g
ground almonds
*3
eggs
*180ml
sunflower oil
*150g
light muscavado sugar
*3
balls stem ginger
*1/3tsp
salt
Grease
& line a loaf tin
Preheat
the oven 170°C
Mix
quince, lemon zest, ginger syrup
In
a separate bowl sift the flour, salt, baking powder, spices, zest,
ground almonds and walnuts
Separate
2 of the eggs, mix the yolks with the 3rd
egg
Beat
the oil and sugar for 1 min and slowly add the egg yolk mix
Quickly
add dry ingredients, stem ginger and fruit
Whisk the egg whites and fold in
Bake
1 hour 30mins
It
would not be much out of our way & it was certainly worth seeing
Alice
B. Toklas
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