Autumn means baking. Lots and lots of baking. Okay, truth be told, I bake all year long. But when the days get shorter and colder, I bake more. And when I saw a basket full of quince I think I squealed. Literally squealed. People stared. Oh, well...if they don't understand my joy at seeing this elusive fruit, too bad.
I adore quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay a couple of years back: Queen of Quince Takes Her Show on the Road.
Ingredients serves 4
- 3 C water
- 1/2 C organic granulated sugar
- 1 whole vanilla bean
- 1 T freshly squeezed lemon juice
- 4 peeled and cored quince, sliced into wedges
- 1 T organic corn starch
- 1 C gluten-free flour blend
- 1/2 C lightly packed organic brown sugar
- 3/4 t baking powder
- 3 to 4 T olive oil
- 1 T pure vanilla extract
- 2 eggs
- 1 t ground nutmeg
- 1 T ground cinnamon
- dash of ground cardamom
Combine water, sugar, and lemon juice in a heavy-bottomed pan and bring to a boil to dissolve the sugar. Add the quince and vanilla bean. Simmer uncovered for 75 to 90 minutes until the quince is tender. The fruit will turn golden; the longer you poach it, the more pinkish it becomes.
Preheat oven to 350 degrees F and butter a baking dish.
Place the drained, poached quince in a mixing bowl. Sprinkle it with corn starch and toss to coat. Spoon the quince into your prepared baking dish.
For the topping...stir until all of the ingredients are well-combined. The consistency will be like a crumble top. Spoon the topping over the fruit and use a spatula to spread it over the quince.