Photo: Domino Postiglione
- 1kg quinces, peeled, cored and cut into wedges
- 300g castor sugar
- 750g buerre bosc pears, peeled, cored and cut into wedges
- Thick cream, to serve
- 100g self-raising flour
- 120g brown sugar
- 1 tsp ground cinammon
- 60g rolled oats
- 120g butter
Combine quinces, sugar and ¾ cup water in a very large saucepan and simmer, partly covered, for one to 1½ hours or until tender and pink.
Add pears and stir gently. Simmer uncovered for eight to 10 minutes or until pears are tender. Heat oven to 200C.
Combine all topping ingredients except butter in a medium bowl then rub butter into mixture with fingertips until mixture resembles coarse breadcrumbs. Spoon fruit mixture and a little of the juices into six one-cup capacity, lightly greased ovenproof dishes.
Sprinkle topping mixture evenly over the fruit. Bake for 25-35 minutes or until topping is golden brown. Serve with thick cream.
- Main Ingredients - Pear
- Course - Dessert