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Boozy roasted quince, apple and vanilla shortbread crumble

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Cooler weather calls for this warming dessert, a mix of traditional shortbread and crumble with a buttery finish.

14 Ingredients


  • 1/3 cup orange-flavoured liqueur

  • 1/4 cup caster sugar

  • 2 strips orange rind

  • 1 vanilla bean, split

  • 1 cinnamon stick

  • 4 quince, peeled, quartered, cored

  • 4 pink lady apples, peeled, cored, quartered

  • Icing sugar, to serve

  • Whipped cream, to serve
  • Vanilla Shortbread Crumble


  • 75g butter, chilled, chopped

  • 1/4 cup caster sugar

  • 1/3 cup plain flour

  • 1 tsp vanilla extract

  • 200g shortbread fingers, roughly crushed

5 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan-forced.

  • Step 2

    Combine liqueur, sugar and 2 tablespoons water in a 5cm-deep, 12cm x 25cm roasting pan. Add orange rind, vanilla bean and cinnamon. Place quince in pan. Cover tightly with foil. Bake for 1 hour.

  • Step 3

    Add apple. Toss gently to coat in cooking juices. Cover tightly. Bake for a further 20 to 30 minutes or until apple and quince are tender. Remove and discard rind, vanilla bean and cinnamon stick.

  • Step 4

    Meanwhile, make Vanilla Shortbread Crumble. Using fingers, rub butter, sugar, flour and vanilla together. Add shortbread. Toss to combine.

  • Step 5

    Increase temperature to 200C/180C fan-forced. Sprinkle crumble over quince mixture. Bake for 25 minutes or until crumble is golden. Stand for 10 minutes. Dust with icing sugar and serve with whipped cream.
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Recipe Notes

PREP 30 MINUTES (PLUS STANDING)

Nutritional Information

Per serving

  • 623

  • 2607 kj

  • 29g

  • 18.2g

  • 9.5g

  • 4.5g

  • 294mg

  • 78.7g

All quantities above are averages

Image by Nigel Lough And Nigel Lough

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