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Quince Crumble


6 quince, peeled, cored and cut into quarters, eights or chunks.

approx. 1 cup of water

approx. 1/2 cup wine or fruit juice (orange or apple recommended).

approx. 1/2 - 1 cup sugar (depending on taste).

vanilla, cinnamon (tsp), and 3-4 whole cloves - if you have them.

1 cup oats

3 tblsp brown sugar

4 tblsp vegetable oil

optional extra: 1/2 cup of seeds (eg. sunflower, pumpkin) or crushed nuts.


In a large, heavy pot place the quince and cover with water, wine and add spices and sugar. Bring to the boil then simmer very low for at least 1 hour.* Taste and add additional sugar if you feel it necessary. When cooked, use a slotted spoon and place the quince in the bottom of a casserole dish (removing the cloves). You need some of the liquid in the dish (about a cup), and any surplus liquid can be used as a dessert syrup another time if desired.

Mix the rolled oats, brown sugar, seeds/nuts and oil in a bowl. If too dry, add an extra drizzle of oil. Spoon over the quince and smooth/press down lightly.

Cook at 180o for 30 – 40 minutes, until the top is slightly browning, and the fruit is bubbling below. (If browning too fast, cover with foil.)

Serve with whipped cream or a good quality vanilla ice cream.

* Quince will turn to a rich pinky colour with cooking. Although the texture will be adequately cooked sooner (good if you're in a hurry) slow cooking for longer will give you a deeper colour in the fruit.

This recipe is also delicious with a mixture of apple and quince.

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