QUINCE AND RAISIN CRUMBLE

Quince is an overlooked fruit, but it’s as tasty as pear and delicious in a crumble.

Serves 6

For the filling

500ml (18fl oz) cold water

Juice of 3 lemons

5 large quinces (from larger supermarkets and greengrocers)

25g (1oz) butter

100ml (3½fl oz) pear cider

1 star anise

40g (1½oz) caster sugar

100g (3½oz) raisins

For the crumble topping

100g (3½oz) unsalted butter 100g (3½oz) plain flour

100g (3½oz) walnut pieces 55g (2oz) demerara sugar 6-8tbsp clotted cream

Preheat the oven to 180°C/fan 160°C/gas 4. Place the water in a bowl with 1tsp of the lemon juice. Peel, core and dice the quinces (see tip), adding the pieces to the bowl as you go to prevent discolouring. Melt the butter in a large pan and heat until nut brown. Drain the quince and add it to the pan with the cider, star anise, sugar and remaining lemon juice. Simmer for 15-20 minutes. Strain, pouring the liquid into a separate pan. Discard the star anise and set aside the quince in a bowl. Simmer the liquid until reduced, then remove from the heat, mix in the quince and raisins and tip into a pie dish.

To make the crumble topping, whizz the butter and flour in a food processor to resemble crumbs. Stir in the nuts and sugar. Cover the fruit with the topping and bake for 25 minutes until golden. Serve with the clotted cream.

TOM’S TIP

Quince is a hard, round fruit and to prepare it you’ll need a good knife and a bit of effort. Peel it first, then stand it on a flat surface to prevent it from wobbling around. Using a chef’s knife, slice around the core, then dice the fruit before using in jams and desserts.