AT A GLANCE
"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."
|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.|