Poached quince with quinoa, oat and pistachio crumble by Nazima Pathan - Print Recipe

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

Poached quince with quinoa, oat and pistachio crumble

Ingredients

Method