Poached pear and quince with almond crumble

  • 25 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 6
  • Print


Poached pear and quince with almond crumble
  • 3 cup (660g) sugar
  • 3 cup (750ml) water
  • 3 medium (1kg) quinces, peeled, quartered, cored
  • 2 strips lemon rind
  • 3 medium (700g) pears, peeled, halved, cored
  • 2 tablespoon lemon juice, approximately
Almond crumble
  • 1/2 cup (75g) plain flour
  • 80 gram butter, chopped
  • 1/3 cup (75g) firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (80g) coarsely chopped almond kernels


Poached pear and quince with 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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