"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."
- 90 gm honey (1/4 cup)
- 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 plain flour (1 cup)
- 120 gm marzipan, broken into rough pieces
- 100 gm cold unsalted butter, cut into 1cm cubes
- 25 gm slivered almonds
- 180 gm crème fraîche (3/4 cup)
- 2 tbsp pure icing sugar
- 1Preheat 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).
- 2Meanwhile, 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).
- 3Sprinkle crumble over quince mixture, then bake until crumble is golden brown and filling is bubbling (30-35 minutes). Cool for 10 minutes.
- 4Meanwhile, whisk crème fraîche and icing sugar in a bowl until stiff peaks form, then serve with quince and marzipan crumble.