Baked quinces with Port wine and hazelnut crumble

by Paula
Oven baked quinces with Port wine and hazelnut crumble
Oven baked quinces with Port wine and hazelnut crumbleOven baked quinces with Port wine and hazelnut crumble
Oven baked quinces with Port wine and hazelnut crumble

Quinces are a fruit that can rarely be eaten raw because it is hard and rough. But boiled or baked they completely transform and become sweet and soft. Baked in a Port wine and spices syrup it’s a dessert that celebrates the delights of autumn.


Baked quinces with Port wine and hazelnut crumble

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Prep Time: | Cook Time: | Total:

Serves: 4


INGREDIENTS

  • 250 ml water
  • 100 ml Port wine (if you don´t have Port wine you can use another sweet red wine in substitution)
  • 1 star anise
  • 1 cinnamon stick
  • 1 vanilla bean cut lengthwise (you only need one half)
  • 50 g dark brown sugar
  • 4 quinces halved and the core removed
  • Greek yogurt to serve (optional)
  • For the hazelnut crumble:

  • 75 g hazelnut meal
  • 75 g all-purpose flour
  • 50 g unsalted butter cold and diced
  • 50 g dark brown sugar

INSTRUCTIONS

  1. Pre-heat the oven to 180ºC.
  2. Start by making a light syrup. In a small pot, put the water, Port wine, star anise, cinnamon stick, one half vanilla bean and sugar. Let it simmer for 2 to 3 minutes over low heat, until the sugar dissolves.
  3. Put the quinces in a baking tray and drizzle with the syrup. Bake on the preheated oven for 60 minutes, basting with the syrup every 15 or 20 minutes.
  4. While the quinces are in the oven, prepare the hazelnut crumble. In a mixing bowl, add the hazelnut meal, butter and flour. Rub the butter into the flour until it resembles coarse breadcrumbs, then stir in the brown sugar. Spread on a baking tray and bake for 25-30 minutes, or until golden brown (just put the baking tray in the oven together with the quinces). Mix halfway through.
  5. Serve the quinces while warm, with the hazelnut crumble and some Greek yogurt on the side (optional).

 


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