This warming winter crumble uses two of Iran’s most tantalising winter fruits – the pomegranate and the quince – combined in a classic British crumble. The deeply fragrant quince is a very popular fruit in Iranian cooking and until recent years, was widely grown in the UK too. It’s flesh is very firm and a little astringent so it is best suited to cooking or making jams with. You can find them in in the winter months in Middle Eastern greengrocers or sometimes in local farmers markets. I like to serve this with some vanilla ice cream or double cream.
3 large quinces, peeled and cubed in 2cm pieces
3 tbsp brown sugar
8 cloves, ground
1/2 tsp cinnamon
2 tbsp honey
1 tbsp rosewater
2 tbsp pomegranate seeds
175g white flour
100g caster sugar
Pinch of salt
Place the quince spices and sugar in a saucepan, top with hot water and cook, uncovered, for 20-25 minutes on a low heat, until the quince is quite soft.
Drain the quince and transfer it to an ovenproof dish. Drizzle over around 2 tablespoons of honey, a few spoons of the poaching liquid and a tablespoon of rosewater. Add your pomegranate seeds and give everything a good stir. Pre-heat the oven to gas mark 5/ 190 C/ 375 F.
Make the crumble topping by combining the flour, butter, sugar and salt in a large bowl and mixing it with your fingers under it takes on a breadcrumb consistency.
Spoon the crumble topping over the fruit, lightly pressing it down to make sure all the quince is are covered. Cook for around 30 minutes until the crumble is golden brown.