| | Red wine-poached quince cobbler with honey ice-cream
Red wine-poached quince cobbler with honey ice-cream
Red wine-poached quince cobbler with honey ice-cream 4.3-5 9
  • Calories: 2220 kj
  • Fat: 12.8g
  • Carbohydrates: 96.5g

How to Make:

  1. Place ice-cream in a bowl, reserving container. Set aside for 10 minutes to soften (ice-cream should not be melted). Fold in 2 tablespoons honey to create a marbled effect. Return ice-cream to container. Cover surface with plastic wrap, then lid. Freeze for 3 hours or until firm.
  2. 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.
  3. Make Topping. Sift flour into a large bowl. Use your fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Stir in sugar. Make a well in the centre. Add buttermilk. Stir to form a soft, sticky dough.
  4. 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.
Time for preparing:
135 min.


  • 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
  • Topping
  • 1 1/4 cups self-raising flour
  • 60g butter, chilled, chopped
  • 1/4 cup caster sugar
  • 2/3 cup buttermilk