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Taking time to live well
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Nutty crumble and indulgent almond custard bring out the best in delicious poached pears and quince

Nutty crumble and indulgent almond custard bring out the best in delicious poached pears and quince

Recipe | Pear & quince crumble with almond custard

Lottie Storey November 7, 2017

You can make this with just pears if that’s all you have to hand, but quince adds a beautiful aromatic note. 

The quince needs to be poached first, to soften it; if your pears are unripe, add them to the poaching for the last 10–20 minutes, or until they’re soft. This recipe presumes ripe pears. The topping is as dark, complex and rubbly as the apple and blackberry one (page 47 of the November 2017 issue) is light and simple.

Serves 4–6
1 quince, peeled, cored and quartered
2 tbsp sugar
8 ripe pears, peeled, cored and quartered
2 tbsp apple juice
Juice of 1 lemon 

For the crumble: 
75g butter
150g spelt/rye flour
75g demerara sugar
100g oats
1 tsp ground ginger
100g almonds, roughly chopped

For the almond custard:
There are a few ways to make this, using the vanilla custard recipe (opposite) as your starting point. In summer you can infuse the milk with a handful of peach or nectarine leaves before you start on the custard: scald the milk with the leaves in it and leave to infuse while it cools, then strain and use the milk as per the recipe. For a cheat’s version, add a little almond essence once the custard is made, tasting as you add. And for a grown- ups-only version, add a shot or two of amaretto to the finished custard. 

 1 Poach the quince in a saucepan of water with the sugar for around 30 mins, or until softened. Slice. Meanwhile, toss the pears in the apple and lemon juice.
2 Preheat oven to 190C/Fan 170C/ 375F. Tip the fruit into a baking dish and pour over around 240ml of the quince poaching juice or some apple juice.
3 For the crumble, rub the butter roughly into the flour, then add the sugar, oats, ginger and almonds and rub them in a little, too. Sprinkle the mixture over the fruit and bake in the preheated oven for around 30 mins, or until the top has browned.

 

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More from the November issue:

Featured
Nov 21, 2017
Make | Craft your own countdown
Nov 21, 2017
Nov 21, 2017
Nov 20, 2017
Recipe | Parsnip and maple syrup cake with parsnip crisps
Nov 20, 2017
Nov 20, 2017
Nov 19, 2017
You can do anything but not everything
Nov 19, 2017
Nov 19, 2017

More comfort food:

Featured
Feb 17, 2018
Recipe | Comforting little casseroles
Feb 17, 2018
Feb 17, 2018
Jan 26, 2018
Spinach, sausage and orzo soup
Jan 26, 2018
Jan 26, 2018
Jan 21, 2018
Marmite and cheddar welsh rarebit
Jan 21, 2018
Jan 21, 2018
InEating Tagsissue 65, november, crumble, pear, quince, pudding, custard, comfort food
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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