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Quince and polenta crumble

Matt Tebbutt from Market Kitchen
Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble

Quince and polenta crumble

Method

1. For the crumble: blitz the walnuts to fine crumbs in a food processor. Add the he ground walnuts, flour, polenta, sugar, salt and vanilla and blitz again.

2. Add the chilled butter to the mixture in the food processor, slowly bit by bit. Spread out on a tray and put in the fridge to chill for 30 minutes.

3. Preheat the oven to 160C/gas 3. Break up the crumble a little and bake for 30-40 minutes, until golden. When cool enough to handle, break into smaller pieces again.

4. For the filling: meanwhile put the sugar, vanilla pod, orange zest, cinnamon stick, star anise and bay leaf in a pan. Pour over the Muscat and bring to the boil, simmer until all the sugar dissolves. Remove from heat and leave to infuse for 30 minutes.

5. Turn up the oven to 180C/gas 4. Lay the pieces of quince in a roasting tray and pour over the contents of the pan. Roast for 30-40 minutes at until the quince is tender and has turned pink.

6. Spoon the quince into an ovenproof dish and sprinkle the crumble over the top. Return to the oven for 10 minutes. Serve warm with cold cream or custard.

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Serves: 4-6

Prep: 20 min, plus chilling and infusing
Cook: 1 hr 25 min

Ingredients

For the crumble

50g Walnuts, toasted
60g plain flour
40g Polenta
50g caster sugar
1 pinch Salt
2 drops vanilla extract
75g chilled unsalted Butter

For the filling

200g caster sugar, or to taste
1 vanilla pod
1 orange, pared zest only
1 cinnamon stick
1 Star anise
1 bay leaf
190ml Muscat dessert wine
3 Quince, peeled, cored and sliced