Poached pear and quince with almond crumble

Poached pear and quince with almond crumble

Pass on pre-prepared fruit salad, instead poach your fruits or eat them fresh.

Australian Women's Weekly
2H 10M
2H 35M


Almond crumble


1.Combine sugar and water in a large pan, stir over low heat until sugar is dissolved. Add quinces and lemon rind; bring to the boil, simmer, covered, for 1 hour and 45 minutes or until tender and rosy pink.
2.Meanwhile, to make almond crumble, preheat the oven to moderately slow, 160°C (140°C fan-forced). Place the flour in a medium bowl, rub in the butter until combined. Add sugar, cinnamon and almonds; mix well. Place mixture on a baking tray; bake in a moderately slow oven for about 30 minutes or until browned and crisp, turning occasionally with an egg slicer to retain large pieces.
3.Remove quinces from syrup with a slotted spoon. Add pears to same syrup; bring to the boil, reduce heat, simmer, uncovered, about 10 minutes or until tender. Remove with a slotted spoon.
4.Boil syrup, uncovered, until reduced to 2 cups (500ml). Adjust the sweetness of the syrup with lemon juice to taste.
5.Spoon a little syrup over the fruit. Sprinkle fruit with almond crumble.

Recipe can be prepared several hours ahead. Reheat the fruit in the syrup before serving.


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