This cobbler combines the ultimate match of slow-roasted red wine quinces with honey ice-cream. It is the ultimate winter sweet treat, to keep you feeling cosy.
- 1-litre vanilla ice-cream
- 1/2 cup honey
- 1/3 cup dry red wine
- 2 x 8cm strips lemon zest
- 2 tablespoons lemon juice
- 2/3 cup caster sugar
- 1 vanilla bean, split lengthways
- 8 small (1.8kg) quinces, peeled, cored, quartered
- 2 tablespoons flaked almonds
- Flaked almonds, to serve
- 1 1/4 cups self-raising flour
- 60g butter, chilled, chopped
- 1/4 cup caster sugar
- 2/3 cup buttermilk
Preheat oven to 180C/160C fan-forced. Combine wine, zest, juice, sugar, vanilla bean and remaining honey in a bowl. Add quince. Toss to coat. Transfer to a 10-cup-capacity baking dish. Cover with baking paper then foil. Bake, stirring halfway during cooking, for 1 hour 15 minutes to 1 hour 30 minutes or until quince is soft. Discard vanilla bean.
Make Topping. Sift flour into a large bowl. Use your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in sugar. Make a well in the centre. Add buttermilk. Stir to form a soft, sticky dough.
Drop large spoonfuls of topping over quince mixture. Sprinkle with aked almonds. Bake for 40 to 45 minutes, or until topping has risen and is golden. Stand 10 minutes. Serve with ice-cream and extra almonds.
RECIPE BY: Taste.com.au Author: Louise Patniotis Image credit: Nigel Lough Publication: Super Food Ideas