Poached Quince with Pistachio Crumble Recipe

1 hour 30 minutes


  • 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 nuts, shelled
  • 3 tbsp of maple syrup
  • 1 tbsp of coconut oil


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
Add the saffron, cinnamon and star anise into the sugar syrup
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
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
Preheat the oven to 180°C/gas mark 4
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
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
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
To serve, place the crumble in a dish, top with pieces of chopped quince. Have some vanilla ice cream to the side