Peel the quince, cut into quarters and remove the seeds with either a melon bailer or a small knife. Cut the quarters into 2-cm chunks and place in a pot with the white sugar, cardamom, black pepper and cinnamon. Pour on enough hot water to cover the quince by 3 cm, put a cartouche on top and bring to the boil, then turn to a rapid simmer and cook for 30 minutes. Top and tail the pineapple and cut the skin off. Cut lengthways into quarters then cut out the core and discard. Cut the flesh into 1-cm dice and stir into the quince, put the cartouche back in place, bring to the boil again, then turn to a simmer and cook for another 15 minutes. Take the cartouche off and cook until the syrup has reduced by half, stirring occasionally.
While the fruit is cooking, make the topping. You can rub it all together by hand or use a food processor. Blitz the flour, the demerara sugar and the salt in a food processor for 10 seconds. Keeping the machine running, add
Turn the oven to 180°C. Ladle the cooked fruit out into a
Scatter the crumble topping over the fruit and gently level it out with a fork, but don’t press it flat. Dot the top with the reserved butter then
Simply scoop it out of the dish, drizzle on some extra syrup and serve with cream, ice cream, custard or whatever takes your fancy.
© 2010 Peter Gordon. All rights reserved.