Poached quince with quinoa, oat and pistachio crumble
The soft yellow-hued quince shine in this lighter version of a classic winter comfort pudding. With a gluten free topping it's suitable for those on a wheat free diet.
Ingredients
- 2 quinces
- 500ml of water
- 500g of sugar
- 1 pinch of saffron
- 1 cinnamon stick
- 1 star anise
- 1 tsp lemon juice
- 50g of quinoa
- 75g of Oats (1), gluten free
- 2 tbsp of pistachio nut s, shelled
- 3 tbsp of maple syrup
- 1 tbsp of coconut oil
Method
1
Put the water and sugar into a medium saucepan and bring to the boil. When the sugar has dissolved reduce to a gentle simmer on low heat
2
Add the saffron, cinnamon and star anise into the sugar syrup
3
Peel and cut the quince into wedges, rub with the lemon juice and place into the hot syrup. Simmer for 30 to 40 minutes until the quinces are a buttery soft texture. Remove from heat and allow the quince to cool to room temperature
- 2 quinces
4
Whilst the quince is poaching, grind the quinoa in a high speed blender. Feel free to supplement with another gluten free flour of your choice if you prefer
5
Preheat the oven to 180°C/gas mark 4
6
Tip the ground quinoa into a mixing bowl, add the oat flakes, pistachios, maple syrup and coconut oil. Rub the oil and syrup into the grains
7
Use a tablespoon to press crumble mixture into a mould to a thickness of 1cm. We used rectangular but a circular or square mould could look good depending on your serving dish
8
Remove the mould. The crumble should hold its shape if you have compacted it well enough. Bake the moulded crumble in a baking dish for 10-15 minutes or until golden brown
9
To serve, place the crumble in a dish, top with pieces of chopped quince. Have some vanilla ice cream to the side
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Poached quince with quinoa, oat and pistachio crumble
