I can’t imagine life without a quince tree it’s such a wonderful addition to the garden if you have space. We have six different varieties in our home orchard so I can have a spread of quinces over the whole season, which is a delight as there is so much more to do with them than make quince paste (as much as I love that). This breakfast recipe is a perfect example.
- Yield: 6 Servings
- 2 quinces
- ½ lemon
- 2 tablespoons raw honey
- Thick natural probiotic yoghurt, to serve
- 1 cup (80 g) flaked almonds
- 1 cup (90 g) organic rolled oats
- 1 teaspoon ground cinnamon
- Pinch of sea salt flakes
- ½ cup (80 g) extra virgin coconut oil, melted
- ½ cup (125 ml) pure maple syrup
- Wash, peel and core the quinces, reserving the skins and cores. Squeeze the lemon into a large bowl of cold water. Cut into quarters or eighths depending on the size, placing them into the acidulated water as you go to prevent discolouration.
- Place the reserved skins and cores, honey and just enough water to cover in a saucepan over medium heat and simmer for 30 minutes. Add the quince wedges and enough water to cover them and cook for 25 minutes or until tender but not falling apart.
- Preheat the oven to 180°C (fan-forced). Line a baking tray with baking paper.
- Meanwhile, to make the crumble, combine the almonds, oats, cinnamon and salt in a large bowl. Stir through the melted coconut oil and maple syrup until well combined. Spread the mixture evenly over the lined tray and bake for 30 minutes or until golden, stirring halfway through. Allow to cool for 5 minutes, then serve warm or allow to cool completely and store in an airtight container.
- Serve the warm or cold poached quince with the crumble and a big dollop of yoghurt.