Poached quince and chestnut cake
If syrup is a little thin, remove quince with a slotted spoon, then boil syrup, uncovered, for 5 minutes or until thicker. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Poached quince
- 2 (700g) medium quince, peeled, quartered, cored
- 2 cups (440g) caster (superfine) sugar
- 1/2 cup (125ml) sweet marsala
- 2 cinnamon sticks, halved
- 1 vanilla bean, split lengthways
- 1 litre (4 cups) water
- Crumble topping
- 2/3 cup (80g) walnuts, finely chopped
- 75 grams butter, chopped
- 1 1/4 cup (185g) self-raising flour
- 100 grams ground almonds
- 1/2 teaspoon baking powder
- 1 teaspoon mixed spice
- 220 grams butter, softened
- 1 cup (220g) firmly packed brown sugar
- 1 cup (220g) unsweetened chestnut puree
- 3 eggs
- 1/4 cup (60ml) milk
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