>Inspired by Winter produce at my local market, the Willunga Farmers Market in the McLaren Vale wine region of South Australia, this dessert makes a hero of quince, winter strawberries, and a warming gingerbread.
Port-Poached Quince, Gingerbread & Winter Strawberry Recipe
>Inspired by Winter produce at my local market, the Willunga Farmers Market in the McLaren Vale wine region of South Australia, this dessert makes a hero of quince, winter strawberries, and a warming gingerbread.
A year ago before my sea, tree & vine change from Sydney, labne was one of my new discoveries. Usually made as a savoury soft cheese, here I have used the drained sweet yogurt to add a smooth coolness to dessert.
Port-Poached Quince, Gingerbread & Winter Strawberry Dessert
Winter Warmer. Recipe & Photo: Willunga Wino
Ingredients
1 large quince
¾ cup Port
¾ cup water
1 cinnamon quill
1 star anise
1 ½ cups whole wheat flour
1 ripe banana
1 tsp bicarb soda
1 tsp apple cider vinegar
1 inch piece of ginger, peeled and grated (or chopped finely)
1 tub of Rachel’s Yogurt Peach & Passionfruit
½ punnet of strawberries, dehulled (green tops removed)
¼ cup sunflower seeds
¼ cup pepitas (shelled pumpkin seeds)
¼ cup puffed buckwheat (found at health food shops with the cereal)
Cinnamon
Nutmeg
Sugar (or honey)
Water
Olive oil
Recipe
1. Scoop out the yogurt component of a 200ml Rachel’s Peach & Passionfruit yogurt into a sieve lined with a clean chux or cheese cloth. Set aside fruit puree in the bottom for another use.
2. Set the sieve over a bowl, and wrap the chux over the top of the yogurt. Leave in the fridge for at least an hour, ideally overnight.
Drained yogurt. Photo: Willunga Wino
3. Peel, quarter and core the quince. Then you can be as creative as you like as you halve the quarters, carve them into any shape you like.
Yummy local Winter quince. Photo: Willunga Wino
4. Place quinces in a pan with the port, water, cinnamon, star anise and a tablespoon of either honey or sugar.
5. Boil for 20 minutes then leave to cool in the poaching liquid.
6. While boiling, start making the gingerbread. In a blender/mixer, mash the ripe banana. Add in the flour, sugar, a heaped tablespoon each of cinnamon and nutmeg, plus three quarters of the ginger. Mix until combined.
7. Add the apple cider vinegar and a ¼ cup of water and mix to combine. The mix should look thick and sticky, you may need to add a little more water if it looks dry.
8. Place gingerbread mix into a loaf pan lined with baking paper. Bake in an oven at 180 degrees for 25 minutes, or until a skewer comes out clean. Set aside to cool.
Gingerbread loaf ready for the oven. Photo: Willunga Wino
9. Combine the sunflower seeds, pepitas, puffed buckwheat, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp sugar or honey and 1 tsp olive oil. Mix on a baking tray lined with baking paper and bake in a single layer for 10 minutes at 160 degrees until crisp. Set aside to cool.
10. Blend the strawberries in the blender with 3 tablespoons of water and one teaspoon of sugar or honey until smooth. You may need to add a little more water to get a nice & thick but runny sauce.
11. Cut the cooled cake into centimetre or inch square cubes.
Ready to assemble! Photo: Willunga Wino
12. Time to assemble! On each serving plate place two pieces of gingerbread, alternately with three pieces of quince. Decorate the tops of the gingerbread with some of the crispy seeds & puffs. Dollop some drained yogurt on your plate. Spoon on some strawberry sauce, and voila!
13. Enjoy!
Dessert is served! Photo: Willunga Wino
Allergens
Gluten (flour) – for gluten free, substitute your favourite gluten free cake mix
Seeds
This looks positively scrumptious! I love the idea of a sweet labne 🙂
Thank you! It is sweet & thick, great for dolloping