{Gluten-Free} Burnt Caramel Quince Gingerbread

When I was trying to decide on our dessert, I remembered that I had fresh quince. Quince are golden-hued till you cook them. Then they take on unique shades of pink, orange, and rose. They are beautiful and I love them. Many people have commented that they don't know what a quince is or they haven't ever had a quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay a couple of years ago: Queen of Quince Takes Her Show on the Road. 

Gluten-Free

Burnt Caramel Quince Gingerbread

Ingredients
Poached Quince

• 4 C water
• 1/2 C organic granulated sugar
• juice from 1 organic lemon
• 1 cinnamon stick
• 3-1/2 to 4 C quince, peeled and sliced

Burnt Caramel

• 1/2 C organic granulated sugar
• 1/2 C butter (1 stick)

Gingerbread

• 1 -1/2 C gluten-free flour
• 1 t ground ginger
• 1 t ground nutmeg
• 1 t ground mace
• 12 grinds of fresh black pepper
• 1 t ground cinnamon
• 1 t fleur de sel
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 C (1 stick) butter, cut into 1/2' pieces
• 1/2 C organic granulated sugar
• 1/2 C blackstrap molasses
• 1 large egg, beaten
• 2 t fresh, minced ginger

For Serving

• vanilla ice cream

Procedure
Poached Quince
Combine all of the ingredients in a medium or large saucepan. Bring to a boil, dissolving the sugar. Reduce the heat to a simmer. Cook for 60 to 75 minutes until the quince is tender and has turned a delicate shade of salmon pink. Drain and reserve poaching liquid. Remove cinnamon stick.

Burnt Caramel

In a heavy duty saucepan over medium high heat, combine the sugar and butter. Stir while the sugar melts, bring to a boil, then stir occasionally until the mixture is dark brown and smooth. Pour the caramel into your baking dish and swirl until the entire bottom is covered. Work fast as the caramel will quickly harden into a toffee.

Arrange the poached quince pieces around the baking dish on top of the caramel.

Gingerbread

Preheat oven to 350°F. 

Whisk flour, baking powder, baking soda and spices together in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over and whisk until melted.

Whisk in sugar, molasses, egg, and fresh ginger. Add dry ingredients; blend with a spatula. 

Transfer to prepared pan, pouring batter over the quince and caramel.

Bake until tester inserted into center of cake comes out clean, approximately 30 to 35 minutes. Cool in pan for 5 minutes. Invert onto serving platter.

For Serving
Cut into thin slices and serve with a scoop of vanilla ice cream.