This warm quince crumble topped with ice cream is the ultimate cold night-in treat.


Quince. This perfectly imperfect member of the rose family and relative of apples and pears has a floral, honey-like perfume that will delightfully scent your home as it ripens. The true beauty of the quince is revealed as it cooks, when, like magic, its flesh turns from snow white to deep rose pink.

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SERVES 2 TO 4

You will need:
2 ounces unsalted butter
1⁄4 cup superfine sugar
11⁄2 tablespoons honey
2 small quince

CRUMBLE TOPPING:
1⁄4 cup superfine sugar
3/4 cup rolled oats
1⁄4 cup plain flour
a good pinch ground cinnamon
2 ounces unsalted butter, cubed 2 ounces hazelnuts, roughly chopped
vanilla ice cream for serving
  1. Place butter, sugar, and honey into a heavy-bottom 8-inch frying pan.
  2. Stir over low heat until butter melts and mixture bubbles.
  3. Stir over low heat until butter melts and mixture bubbles.
  4. Coat quince pieces in syrup, and cook, stirring occasionally, for 1 hour or until quince is soft and rosy pink in color.
  5. Preheat oven to 360F.
  6. To make crumble topping, combine sugar, oats, flour, and cinnamon in a bowl.
  7. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the hazelnuts. Set aside.
  8. Spoon cooked quince into 2 medium or 4 small ovenproof pans or ramekins.
  9. Top each with crumble mixture and bake for 25 to 30 minutes or until golden on top.
  10. Serve hot with vanilla ice cream.

TIP:

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This warm quince crumble topped with ice cream is the ultimate cold night-in treat.
Photography by China Squirrel

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