My husband refers to quince as "that rotten lemon-looking fruit with mold". While it does have a layer of fuzz on its skin that puts a peach's to shame, a ripe quince is anything but rotten. You have to cook the fruit down to enjoy it's delicious flavor. Combined with a traditional apple crisp, quince turns a classic in to an even richer autumn treat! And you can easily substitute the all-purpose flour for a gluten-free blend with this recipe. —cratecooking
cold unsalted butter, cut in to pieces, plus more for dish
all purpose flour (or gluten-free flour blend)
dark brown sugar
Poached Quince (see recipe below)
peeled, cored and sliced apples
soft whipped cream, for serving
quince (2 large), peeled, cored and cut in to quarters
strip of lemon zest, peeled with a vegetable peeler
star anise, whole
inch piece of ginger, peeled and cut in to 1/2-inch slices
Preheat oven to 350 F. Generously butter an 8" X 8" baking dish.
In a medium bowl mix the flour, sugars and salt. Add the butter to the bowl and combine using a pastry blender until butter is the size of peas.
Toss quince, apples, cranberries, cinnamon and lemon juice a large bowl. Pour in to prepared baking dish.
Spread crisp topping over fruit. Set baking dish on a rimmed baking dish and place in preheated oven. Bake until topping is golden and fruit is bubbling, about 45 to 55 minutes. Serve with soft whipped cream.
Place all ingredients in a medium saucepan along with two cups of water. Bring to a boil, reduce heat to a simmer and partically cover. Simmer until quince is very tender and turns a rosey color, and liquid becomes syrupy, about 45 minutes. Quince will be very soft, almost like a paste.
Poor off syrup and save for another use (great for cocktails or over yogurt). Yields about one cup of fruit.