Ingredients
- Serves 4-6
- 4 Quince, peeled and cut into chunks
- 4 apples, peeled and cut into chunks
- 1 star anise
- 1 cinnamon stick, snapped
- 75 g sugar
- For the crumble topping
- 225 g plain flour
- 115 g butter
- 100 g sugar
- a pinch of ground cinnamon
- Cream
- 300ml fresh whipping cream
- 50 ml (or more) The New Zealand Whisky Collection (Cyrils singlewood)
- 1 Tbsp icing sugar (optional)
QUINCE AND APPLE CRUMBLE WITH WHISKY CREAM
Method
- Place the quince and spices in a heavy-based saucepan
- Add just enough water to cover the quinces
- Bring to the boil, then mix in the sugar
- Cover and simmer for 5 minutes
- Uncover and increase the heat
- Simmer the quince uncovered until the liquid thickens into a syrup, around 10 minutes, add the apple and cook for a further 10 minutes or until all the fruit is tender
- Transfer the cooked fruit to a buttered ovenproof dish, discarding any cloves and cinnamon sticks
- Add a couple of spoonfuls of the syrup
- Preheat the oven to 190°C To make the topping, place the flour in a mixing bowl
- Rub in the butter until the mixture resembles crumbs
- Mix in 75g of sugar
- Spread the topping mixture over the cooked fruit
- Mix together the remaining sugar and cinnamon
- Sprinkle the cinnamon sugar over the crumble
- Bake the crumble for 30 minutes until golden brown
- Whisk the cream with the icing sugar until softly whipped
- Fold in the whisky or drizzle a little over the cream once it has been spooned over your warm crumble
Comments
This dish was brought together whilst admiring the magnificent quince and apples available at the market in the late summer/early autumn, and by sampling whisky and thinking that this would be a fantastic dessert for any night.
Thanks to ROSEDALE ORCHARDS for providing the apples and quince used in the demonstration, and to NZ WHISKEY CO for the Cyril's Singlewood Masterblend whiskey
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