Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Quince and hazelnut crumble


You'll need

  Quince filling 350 gm caster sugar 200 ml dessert wine 200 ml verjuice Rind and juice of 2 lemons and 1 orange 1 vanilla bean, split and seeds scraped 5 quinces 65 gm brown sugar   Hazelnut crumble 100 gm plain flour 65 gm brown sugar 50 gm ground hazelnuts 30 gm roasted hazelnuts, coarsely chopped 75 gm butter, coarsely chopped 1 tbsp finely grated orange rind To serve: double cream

Method

  • 01
  • Preheat oven to 150C. Combine sugar, dessert wine, verjuice, rinds, half the juice, vanilla bean and seeds with 1 cup of water in a saucepan and stir over medium-high heat until sugar dissolves, then transfer to a small roasting pan. Peel and core four quinces (reserving skins and cores), cut into wedges and add to syrup, cover with baking paper and weigh down with reserved skins and cores. Cover with foil and bake for 4-5 hours or until quince is tender and dark pink. Remove skins, cores and baking paper and discard.
  • 02
  • Using a slotted spoon, transfer quince to a bowl. Peel and core remaining quince, thinly slice using a mandolin and add to cooked quince. Add remaining juices and brown sugar and toss to coat. Divide among a lightly buttered 1 litre-capacity ovenproof dish and set aside. Reserve poaching liquid for another use (see note).
  • 03
  • Increase oven temperature to 180C. For hazelnut crumble, combine flour, sugar, ground and chopped hazelnuts in a bowl, add butter and orange rind and, using fingertips, rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Scatter over quince mixture, piling up slightly in the centre. Place on an oven tray and bake for 45-50 minutes or until bubbling and crumble is golden. Serve with double cream or quince ice (see note).

Note Quince can be cooked up to 2 weeks ahead. For quince ice, combine poaching liquid with ½ cup each of water and buttermilk and freeze in an ice-cream maker according to manufacturer's instructions. Alternatively, freeze in a container for 6 hours, then use a fork to scrape into crystals.


At A Glance

  • Serves 6 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Aug 2007

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.