Here is a re-experimentation created in an effort to make a slightly lighter crumble as well as to use lots of my quince preserves, in this case quince jam and membrillo. I always make the ice cream beforehand or the day before for one less step to complete on the day. If you don't have a jar of Smy Goodness or another type of quince jam you could make vanilla ice cream or serve with a good quality vanilla ice cream or frozen yoghurt. I had also made the membrillo about a month prior to this pudding but you could also buy ready made membrillo or omit it all together
100g plain flour
100g butter, room temperature
handful of pistachios - finely chopped
Preheat the oven to 150°C.
Lightly butter an ovenproof dish, I use one that is 15cm x 20cm. For a larger dish you may want to double the recipe.
Peel, core, quarter and roughly chop the quince. Place the quince in an ovenproof dish top with 1 Tbsp of the sugar and shake to distribute and then place in the oven for 20 minutes. This will give the quince a head start as it requires a longer cooking time than the apple.
Prepare the crumble topping by sifting the flour on to the top of the polenta. Add the sugar and chopped pistachios to the flour and polenta and stir well to mix.
Add the butter and rub with clean fingertips to incorporate the butter throughout the dry ingredients until you have a crumbly texture that when pinched together will adhere to itself in clumps.
Peel, core, quarter and roughly chop the apples into chunks.
Remove the quince from the oven and immediately increase the heat to 180°C, add the apple to the quince and stir to distribute well. Be sure to use an oven glove and give the pan a shake so that the fruit levels out within the dish.
Spoon the crumble topping on to the fruit until it has completely covered the fruit. Gently pat the crumble topping for a more compact topping.
Return the dish to the oven and cook for 25-35 minutes or until the topping has gone golden brown. Remove from oven and allow the crumble to rest before serving.
QUINCE ICE CREAM RECIPE
200g double cream
4 egg yolks
1 jar of Smy Goodness quince jam
vanilla seeds from half a vanilla bean or 1/2 tsp of organic vanilla extract
small pinch of salt
Place the milk and vanilla seeds into a pan. Turn the heat to medium but do not allow the milk to boil. Once the edges of the milk start to bubble remove it from the heat and allow it to cool.
In a bowl or jug blend together the quince jam and egg yolks and salt.
Once combined slowly stir in the double cream and beat until well combined.
Now add the cooled down milk to the mixture and stir until completely blended.
Add the mixture to an ice cream maker and follow directions. I have used a Gaggia and a Magimix
Serve a portion of the crumble on a plate or bow alongside a scoop of the ice cream and top the ice cream with very thin slices of membrillo.
Above left are jars of quince jelly and a quince cordial that I made. On the right is a pattern/print that I made from a photo of extracted quince pectin in a jug.
Quince, freesias and the crumble and ice cream.