This is a great dessert for between Christmas and New Year that lets you use-up any leftover marzipan and opened jars of mincemeat. I’ve used quinces and a couple of pears as the main ingredient as they’re available in the local Spar at the moment and they’re Christmasy to me. You can easily substitute the quinces with cooking apples (eg Bramleys or firm pears).
Prep time: 20 minutes/Cook time: 60 minutes/Serves: 6
Ingredients:
900g (2lbs) quinces
2 ripe pears
½ lemon, juice only
250g (9oz) mincemeat
75g (2½oz) golden caster sugar
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
125g (4½oz) marzipan
For the crumble:
225g (8oz) plain flour
4 tbsp rolled oats (optional)
150g (5½oz) unsalted butter, diced and chilled
pinch of salt
50g (1¾oz) golden caster sugar
50g (1¾oz) flaked almonds
To serve
home-made custard or brandy cream
Method:
Pre-heat the oven to 180C (160C Fan/355F/Gas 4).
Peel, quarter and core the quinces and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice.
Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again.
Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 15 minutes while you make the crumble.
For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Now add the oats, if using.
Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine.
Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown.
Serve with home-made custard, brandy cream or ice cream.
