Verjuice Custards with Roasted Quince and Almond & Oat Crisp Recipe

Name: Verjuice Custards with Roasted Quince and Almond & Oat Crisp Recipe
Yield: 6
Ingredients: 350ml cream (40-45% fat); 100g caster sugar; 1 rosemary sprig, bruised; 365ml Maggie Beer Verjuice; 2 free range eggs; 5 free range egg yolks; To serve thickened cream; [HEADING]Pot Roasted Quinces[/HEADING]; 300g quinces peeled, cored and cut into large wedges; Squeeze lemon juice; 150ml water; 100ml Maggie Beer Verjuice; 1/3 cup (80g) caster sugar; [HEADING]Almond & Oat Crisp[/HEADING]; 5 tspn Maggie Beer Verjuice; 30g soft brown sugar; 3/4 (60g) almond flakes, toasted; 1 tbspn rolled oats

Enjoy pot-roasted quinces and homemade custard paired with Maggie's special Almond and Oat Crisp. It's perfect for afternoon tea.

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