Quick & Easy

Poached quince and pears with almond crumble

These gently poached quinces and pears are soft and juicy and sweet. They are complimented wonderfully by the crispy almond crumble. If you like, you could serve them with whipped cream.
2H 30M


Almond crumble


1.Stir sugar and the water in a large saucepan over low heat until sugar dissolves. Add quince and rind; bring to the boil. Reduce heat; simmer, covered, 1¾ hours or until quince is tender and rosy pink.
2.Meanwhile, for almond crumble, preheat oven to 160ºC/325ºF. Sift flour into a medium bowl; rub in butter. Add sugar, cinnamon and almonds; mix well. Place mixture on oven tray; bake 30 minutes or until browned and crisp, turning occasionally with an egg slicer to retain large pieces.
3.Remove quince from syrup with a slotted spoon. Add pear to same syrup; bring to the boil. Reduce heat, simmer, uncovered, 10 minutes or until pears are tender. Remove with slotted spoon.
4.Boil syrup, uncovered, until reduced to 2 cups. Adjust the sweetness of the syrup with enough juice to taste.
5.Serve fruit drizzled with a little syrup and topped with almond crumble.

ALMOND CRUMBLE serving suggestion Serve with custard, cream or ice-cream. The poached fruit and almond crumble can be prepared several hours ahead. Reheat the fruit in the syrup before serving. not suitable to freeze


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