Quince And Ginger Crumble

• 1 cup sugar
• 2 strips orange peel
• 1 inch young ginger peeled and sliced
• 4 quinces cut into wedges, peeled and cored
• 4 ounces gingersnap cookies
• 4 tablespoons butter melted
• 1 teaspoon ground cinnamon
• powdered sugar
• vanilla yogurt

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, cookies, butter, ground cinnamon, powdered sugar, vanilla yogurt

Taken from www.yummly.com/recipe/Quince-and-Ginger-Crumble-1399398 (may not work)