2 ripe quince, or 4 firm pears
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 bay leaf
250g caster sugar
1 star anise
1 cinnamon stick
150g plain flour
¼ cup rolled oats
½ tsp bi-carb soda
½ tsp ground cloves
1½ tsp ground ginger
½ tsp ground cinnamon
50g brown sugar
½ beaten egg
100g blackstrap molasses
½ tsp salt
Lemon thyme mascarpone
1 tbsp honey
10g lemon thyme, picked and chopped
1 lemon, zest and juice
- Place all of the ingredients into the induction suitable medium gourmet casserole dish.
- Cook on medium heat, induction setting 5 and dissolve the sugar into the water for 5 minutes.
- Peel the fruit and remove the cores. Place into the stock syrup.
- Bring to boil on high heat, induction setting 9, then reduce to setting 5. Cover and simmer for 1 hour 30 minutes for the quince and between 10–25 minutes for the pears. Check to see if cooked by inserting a skewer or small knife into fruit to see if soft.
- Once cooked, carefully remove fruit and reduce stock syrup on high heat, induction setting 8, until slightly thickened and glossy.
- Strain back onto the fruit, discarding aromatics.
- Sift together flour, bi-carb soda, salt and spices in a bowl then add oats and combine.
- Melt butter, sugar and molasses in a saucepan on low heat, induction setting 4, once evenly combined remove from heat.
- Cool slightly for 5 minutes then whisk in the egg.
- Pour the wet ingredients into the dry and mix to form a soft dough, wrap and rest for an hour in the refrigerator.
- Preheat the oven on Fan Plus at 160°C.
- Press dough out on a sheet of baking paper to ½ cm thick, lightly roll if needed, then transfer to an oven tray.
- Using a fork pierce some holes into the pastry.
- Place in the oven and bake for 16-18 minutes.
- Once cooked, remove from the oven and cool.
- Once cooled, use a knife and cut into small crumbs.
Lemon thyme mascarpone
- In a saucepan add honey and lightly warm on low heat, induction setting 3.
- Add thyme and remove from heat, let it infuse for 5 minutes.
- Mix into mascarpone with lemon zest and juice and refrigerate until serving.
- Carefully slice the fruit and place into a shallow bowl.
- Drizzle with syrup, add two quenelles of lemon thyme mascarpone and top with gingerbread.