Quince & Oat Crumble
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Quince & Oat Crumble
Recipe by Louis Tikaram
Ingredients
Poaching Liquid
2.5 kg sugar
2.5 L water
4 orange peels
8 star anise
2 cassia bark
Quince
1 kg fresh quince
Scoop of Jalna Greek vanilla yoghurt
1 nutmeg
1 orange
Crumble
200 g Coles soft butter
80 g brown sugar
40 g white sugar
2 whole eggs
150 g Red Tractor oats
110 g flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
Method
Poaching the Quince
In a large pot combine all the ingredients for the poaching liquid, stir well, and bring to a boil.
Peel, core, and quarter the quince. Store them in acidulated water to prevent oxidation.
Add the quince and poaching liquid to a deep braising tray. Cover with baking paper and foil.
Cook for 2 hours at 140 degrees until the quince is soft and has a deep red colour. Allow to cool and store in the liquid.
Beat the butter, sugar, and eggs until smooth using a KitchenAid with a paddle attachment.
In a separate bowl, whisk together the dry ingredients, then beat them into the wet mixture.
Spread the mixture on an oiled and lined sheet pan. Place another sheet on top and flatten evenly.
Peel back the top layer of baking paper and bake for 15 minutes at 180 degrees Celsius.
Allow to cool on the tray. Set aside for later.
To Serve
Break up the crumble and arrange it in individual serving bowls.
Spoon the poached quince over the crumble, along with some of the spiced liquid.
Add a scoop of vanilla yoghurt and garnish with freshly grated nutmeg and orange zest.
Enjoy the delicious Poached Spiced Quince & Oat Crumble!
