Quince, Berry & Rose Geranium Cobbler



What is not perfect about a cobbler? In Autumn? With cream? Served warm out of the oven, oozing with jam-y-goodness and topped with that comforting scone-like lid, a cobbler fixes most emotional disturbances.

Couple a cobbler with quince season and you have yourself a terrific therapist.

Add rose geranium leaves and you have yourself an exotic holiday to a Greek island.

That's better than a therapist.

Didn't know you could use geranium leaves in cooking? I came across this gem of information when browsing through a Greek cookbook. They're often used in Mediterranean jams and preserves. They contain an essential oil that adds a subtle yet seductive perfume. Next time you walk past a rose geranium bush, tear off a leave, rub it in between your fingers and smell. Here's what they look like in case you're not sure:


I used quince, local raspberries and strawberries and rose geranium leaves from my backyard, but you can use any fruit combo you wish. Pears coupled with cinnamon make a 'ridic amazeballs' version (to quote the young kids these days).

QUINCE, BERRY & ROSE GERANIUM COBBLER

2 quinces, peeled, de-seeded and roughly chopped
1/2 cup raw caster sugar
juice of 1/2 lemon
1/4 cup water
1 handful raspberries
1 handful strawberries, green tops removed
3 rose geranium leaves, washed

for the cobbler topping
1 cup self-raising flour
1/4 cup raw caster sugar
100g butter, chopped
1/3 cup milk
1/4 shredded coconut
1/4 rolled oats

Preheat oven to 180C.

In a large saucepan, add the quince, sugar, lemon juice and water and simmer with the lid on until the quince is soft. Add the berries and the rose geranium leaves and simmer gently with the lid removed until the liquid has slightly thickened. If the mixture looks too dry, add a little water. Remove the rose geranium leaves and discard.

Now make the cobbler topping. In a large mixing bowl, place the flour, sugar and butter and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the milk, coconut and oats and mix until just combined.

Pour the quince mixture into a large baking dish. Spoon over the cobbler topping. Pop in the oven and bake until the topping is golden, about 25-30 minutes.

Serve warm with a big dollop of double cream.



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