Poached Quince Crumble

Ingredients

• 350 ml red grape juice
• 300 ml red wine
• 1 cinnamon stick
• 3 Cloves
• 1 star anise
• 1 Organic Orange
• 90 g whole cane sugar
• 4 quinces

Instructions

1. 1.

   Heat the grape juice with wine, cinnamon, cloves and star anise in a pot over medium heat.

2. 2.

   Wash the orange while hot, dry it, grate its peel, squeeze out the juice, and add both to the pot along with 40 g of whole cane sugar; bring to a boil.

3. 3.

   Meanwhile, grate the quinces, peel them, halve, core, place them in the liquid and simmer on low heat for about 60 minutes.

4. 4.

   Grease an ovenproof dish with 5 g butter. Remove the quinces from the liquid and put them into the dish. Strain out the spices from the liquid and reduce it to a syrupy consistency over medium heat in 5–10 minutes.

5. 5.

   Mix the remaining butter with flour and the rest of the sugar to make crumbs. Roughly chop half of the almonds and fold them in. Pour the quince mixture over the crumbs, sprinkle with the remaining almond leaves on top. Bake the crumble in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes and enjoy warm.