Quince and marzipan crumble

AT A GLANCE

  • Serves 8 people

"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 (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
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.

Topics:

ALMONDS, MARZIPAN, CRUMBLE, MARZIPAN, DESSERT, QUINCE, QUINCE, HONEY

Recipe:

CURTIS STONE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jun 2016

Jun 2016

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