Red wine poached quince with hazelnut crumble
30 minutes prep.
4.5 hours cooking
- 6 quinces, peeled, cored and cut into wedges (reserve peels)
- 750 ml light red wine
- 350 gm caster sugar
- 2 cinnamon quills, 2 star anise, 2 cloves and 2 bruised cardamom pods
- Thinly peeled rind and juice of 1 orange and 1 lemon
- Crème fraiche or thick cream, to serve
- 45 gm self-raising flour
- 35 gm brown sugar
- 35 gm butter
- 15 gm hazelnut meal
- 30 gm coarsely chopped roasted hazelnuts
- Preheat oven to 120°c.
- Bring wine, sugar, spices, rinds, juices and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Spread quince in a single layer in a roasting pan, pour over syrup, then top with a layer of baking paper.
- Place the reserved quince peels on top and press lightly to make sure it’s submerged, then cover with foil and bake for 4-5 hours until quince is rosy red and tender.
- For hazelnut crumble, increase oven to 180°C. Rub ingredients together with your fingertips in a bowl to form a crumbly texture then spread on a baking tray lined with baking paper. Bake, stirring occasionally for 15-20 minutes until golden brown.
- Cool, coarsely crumble any larger clumps and store in an airtight container until required.
- Discard quince skins and spoon warm quinces into serving bowls and spoon over a little poaching liquid.
- Serve dolloped with crème fraiche or thick cream and scatter with hazelnut crumble. If you don’t want to use the quince straight away, you can refrigerate them in an airtight container for up to 1 month.