Ingredients
Method
1.Stir sugar and the water in a large saucepan over low heat until sugar dissolves. Add quince and rind; bring to the boil. Reduce heat; simmer, covered, 1¾ hours or until quince is tender and rosy pink.
2.Meanwhile, for almond crumble, preheat oven to 160ºC/325ºF. Sift flour into a medium bowl; rub in butter. Add sugar, cinnamon and almonds; mix well. Place mixture on oven tray; bake 30 minutes or until browned and crisp, turning occasionally with an egg slicer to retain large pieces.
3.Remove quince from syrup with a slotted spoon. Add pear to same syrup; bring to the boil. Reduce heat, simmer, uncovered, 10 minutes or until pears are tender. Remove with slotted spoon.
4.Boil syrup, uncovered, until reduced to 2 cups. Adjust the sweetness of the syrup with enough juice to taste.
5.Serve fruit drizzled with a little syrup and topped with almond crumble.
ALMOND CRUMBLE serving suggestion Serve with custard, cream or ice-cream. The poached fruit and almond crumble can be prepared several hours ahead. Reheat the fruit in the syrup before serving. not suitable to freeze
Note
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