Quince And Ginger Crumble

• 1 cup sugar
• 2 None thick strips orange peel
• 1 piece (1-inch) young ginger, peeled and sliced
• 4 None quinces, cut into wedges, peeled and cored
• None None FOR THE CRUMBLE
• 4 oz gingersnap cookies
• 4 tbsp (1/2 stick) butter, melted
• 1 tsp ground cinnamon
• None None Powdered sugar, Greek vanilla yogurt, to serve

1. Place 4 cups water, sugar, orange peel and ginger in a large saucepan on medium heat. Stir until sugar dissolves. Add quinces. Increase heat to high and boil for 5 mins. Reduce heat to low and simmer, uncovered, for 1 hour 10 mins, until quince is tender and copper in color.
2. Preheat the oven to 350u0b0F. Lightly grease four 1-cup ramekins. Place on a baking pan.
3. Strain quince and gently arrange pieces in prepared ramekins. Return syrup to pan and bring to a boil on high heat. Reduce heat to low and simmer for 4-5 mins, until mixture is syrupy. Spoon over quince.
4. Meanwhile, for the crumble, place cookies in resealable plastic bag and coarsely crush with wooden rolling pin. Transfer to a medium bowl. Add butter and cinnamon, mixing well. Sprinkle over quince.
5. Bake for 10-15 mins, until topping is crunchy. Dust with powdered sugar and serve with yogurt.

sugar, ginger, crumble, cookies, butter, ground cinnamon, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30321 (may not work)