APPLE AND QUINCE CRISP WITH RUM RAISINS

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Apple and Quince Crisp with Rum Raisins image

Provided by Sarah Patterson Scott

Yield Makes 12 servings

Number Of Ingredients 18

Rum Raisins:
1 1/2 cups raisins
1 cup dark rum
Crisp Topping:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all purpose flour
1 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon salt
Filling:
4 cups water
3 1/2 cups sugar, divided
2 pounds quinces (about 5 medium), peeled, quartered, cored
4 large Gala apples, peeled, cut into 1-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon all purpose flour
1/4 teaspoon salt
Whipped cream or vanilla ice cream

Steps:

  • For rum raisins:
  • Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.
  • For crisp topping:
  • Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.
  • Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.
  • For filling:
  • Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.
  • Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.

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