Quince and marzipan crumble


"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Curtis Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance." 

You'll need

90 gm (1/4 cup) honey Juice of 1 orange Juice of ½ lemon 2 vanilla beans, split, seeds scraped 160 gm caster sugar 1.8 kg quince (about 5), peeled, cored and each cut into 8 wedges 150 gm (1 cup) plain flour 120 gm marzipan, broken into rough pieces 100 gm cold unsalted butter, cut into 1cm cubes 25 gm slivered almonds 180 gm (3/4 cup) crème fraîche 2 tbsp pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Whisk honey, juices, vanilla beans and seeds, and half the caster sugar in a bowl until smooth, then add quince and toss to coat. Transfer to a 1.5-litre roasting pan, cover with baking paper then with foil, and bake, stirring occasionally, until quince is tender and rosy (about 1¼ hours). Remove vanilla beans, baste fruit with liquid and leave to cool (10 minutes).
  • 02
  • Meanwhile, process flour, marzipan, remaining caster sugar and ¼ tsp salt in a food processor to fine crumbs. Add butter, pulse until clumps form, then add almonds and pulse to just mix through. Spread on a tray lined with baking paper and freeze until firm (10 minutes).
  • 03
  • Sprinkle crumble over quince mixture, then bake until crumble is golden brown and filling is bubbling (30-35 minutes). Cool for 10 minutes.
  • 04
  • Meanwhile, whisk crème fraîche and icing sugar in a bowl until stiff peaks form, then serve with quince and marzipan crumble.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2016

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