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Red wine-poached quince cobbler with honey ice-cream recipe
Red wine-poached quince cobbler with honey ice-cream recipe
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Indulgent red wine quince cobbler paired with honey ice cream - a comforting winter delight.
Ingredients:
  • 1.8kg quince
  • 1 litre vanilla ice-cream
  • 178.75 gm honey
  • 81.68 gm dry red wine
  • 2 x 8cm strips lemon zest
  • 42.00 gm lemon juice
  • 141.90 gm caster sugar
  • 1 vanilla bean, split lengthways
  • 40.00 ml flaked almonds
  • Flaked almonds, to serve
  • 187.50 gm self-raising flour
  • 60g butter, chilled, chopped
  • 53.75 gm caster sugar
  • 171.60 gm buttermilk
Instructions:
  • 1. Allow the ice-cream to soften in a bowl for 10 minutes (ensure it does not melt). Mix in 2 tablespoons of honey to create a marbled effect. Transfer the ice-cream back to the container and cover with plastic wrap followed by the lid. Freeze for 3 hours or until firm.
  • Preheat the oven to 180C/160C fan-forced. In a bowl, mix together wine, zest, juice, sugar, vanilla bean, and remaining honey. Add the quince and toss to coat. Transfer the mixture to a 10-cup-capacity baking dish, cover with baking paper and foil. Bake for 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through, until the quince is soft. Remove and discard the vanilla bean before serving.
  • Prepare the Topping by sifting flour into a large bowl. Use your fingertips to rub butter into the flour until it resembles coarse breadcrumbs. Stir in sugar, then make a well in the center and add buttermilk. Mix until a soft, sticky dough forms.
  • Spoon topping over quince mixture, sprinkle with almonds, and bake for 40-45 minutes until golden. Allow to cool for 10 minutes, then serve with ice cream and extra almonds.

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