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January 21, 2021

Pear, Quince and Ginger crumble – a heartwarming welcome to winter!

Posted on April 17, 2013 by in desserts, rsg

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Pear with blue cheese is a match made in heaven. Or in an upside down fudgy coffee cake, brings smiles to faces every time I make it, yet pears seem like such humble fruit. Pears do not have a very prominent or pungent taste like a passion fruit or pomegranate for instance, yet they brings warmth and comfort to so many dishes.

Pears do not mind that we refer to something that went horribly wrong as ” it has gone pear-shaped” or that a woman with a biggish bottom has a pear-shaped figure. They are confident to grow year after year, throughout  harsh winters to bring us much pleasure to eat as is or in delicious dishes such as this most beautiful Terrine by Matha Stewart.


Indeed I was filled with much pleasure when I received this beautiful Salad Bowl and the Abate Fetel pears  from Tru Cape last week. Growing up in an region where apples and pears are cultivated, I experienced the joy of picking a fruit that has ripened on the tree,  a memory I cherish very close to my heart. Tru Cape brings us apples and pears in such mint condition that I relive that memory every time I bite into a ripe apple or pear. Make individual Tarte Tatins if you want to impress your guests or tuck into this delicious winter salad! ( yes, you can eat salad in winter)


I am off to Port Elizabeth for two days of cooking. talking and making new friends and as part of my visit, I will be doing my RSG chat from there tomorrow morning.  This is the recipe I will be featuring  tomorrow morning just after 9.

Pear, Quince and Ginger pudding

serves 6 – 8 depending on the bowl size


2 quince – peeled, diced and kept in cold water

4 Tru Cape Abate Fetel pears

80 g butter

175 ml sugar

5 cm piece ginger – peeled and grated ( more if you

1 star anise

4 cloves

1 small cinnamon stick

125 ml apple or pear juice

pinch of salt

For the crumble

200 ml flour

200 ml brown sugar

175 g butter

5 ml cinnamon

5 ml dry ginger



Peel the pears and cut into the same size as the quince and keep in cold water. In the meantime, place a big pan on the stove and melt the sugar slowly so that it forms a golden caramel. Watch the pan the whole time, as it burns easily and you have to start from scratch. Add the butter, ginger, cloves and cinnamon stick and stir through. Drain the fruit and add the apples,quince  and juice to the pan and cook the fruit until it is soft but not mushy. If you need to add a little water, do so, but a little at a  time. You want  the fruit to have a thick caramel-like syrup. Spoon the fruit into 6 individual bowls that you have sprayed with Spray ‘n Cook and bake keep one side.

Make the crumble

Place the flour, sugar and dry spices into  a food processor and while the machine is running, add the butter a few cubes at a time. When you have a coarse crumbly texture, you are good to go!

Preheat oven to 180 C. Spoon the crumble on top of the fruit in every bowl and bake until golden and bubbly!


 Tomorrow morning just after the 9 o’clock news, I will be  chatting to you from the beautiful Port Elizabeth. I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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