Name: Quince and marzipan crumble
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 90 gm honey (1/4 cup); Juice of 1 orange; Juice of ½ lemon; 2 vanilla beans, split, seeds scraped; 160 gm caster sugar; 1.8 kg quince (about 5), peeled, cored and each cut into 8 wedges; 150 gm plain flour (1 cup); 120 gm marzipan, broken into rough pieces; 100 gm cold unsalted butter, cut into 1cm cubes; 25 gm slivered almonds; 180 gm crème fraîche (3/4 cup); 2 tbsp pure icing sugar

Quince and marzipan crumble

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

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Serves 8

Prep

20M

Cook

Total

2H 20M

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“Quince, autumn’s hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait,” says Curtis Stone. “Little chunks of marzipan through the crumble add unexpected sweetness and fragrance.”

Ingredients

90 gm honey (1/4 cup)

Juice of 1 orange

Juice of ½ lemon

2 vanilla beans, split, seeds scraped

160 gm caster sugar

1.8 kg quince (about 5), peeled, cored and each cut into 8 wedges

150 gm plain flour (1 cup)

120 gm marzipan, broken into rough pieces

100 gm cold unsalted butter, cut into 1cm cubes

25 gm slivered almonds

180 gm crème fraîche (3/4 cup)

2 tbsp pure icing sugar

Method

Main

1.Preheat oven to 180C. Whisk honey, juices, vanilla beans and seeds, and half the caster sugar in a bowl until smooth, then add quince and toss to coat. Transfer to a 1.5-litre roasting pan, cover with baking paper then with foil, and bake, stirring occasionally, until quince is tender and rosy (about 1¼ hours). Remove vanilla beans, baste fruit with liquid and leave to cool (10 minutes).

2.Meanwhile, process flour, marzipan, remaining caster sugar and ¼ tsp salt in a food processor to fine crumbs. Add butter, pulse until clumps form, then add almonds and pulse to just mix through. Spread on a tray lined with baking paper and freeze until firm (10 minutes).

3.Sprinkle crumble over quince mixture, then bake until crumble is golden brown and filling is bubbling (30-35 minutes). Cool for 10 minutes.

4.Meanwhile, whisk crème fraîche and icing sugar in a bowl until stiff peaks form, then serve with quince and marzipan crumble.

Curtis Stone

Styling by Emma Knowles