Recipe Red wine-poached quince cobbler with honey ice-cream : Easy, Special and Delicious

Recipe Red wine-poached quince cobbler with honey ice-cream : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Red wine-poached quince cobbler with honey ice-cream. This Recipe Red wine-poached quince cobbler with honey ice-cream : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Red wine-poached quince cobbler with honey ice-cream was necessary 30m, cook 2h 15m and serving 8. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Red wine-poached quince cobbler with honey ice-cream

This cobbler combines the ultimate match of slow roasted red wine quinces with honey ice-cream. It is the ultimate winter sweet treat, to keep you feeling cosy.

Red wine-poached quince cobbler with honey ice-cream


14 Ingredients












  • 1 litre vanilla ice-cream










  • 1/2 cup honey










  • 1/3 cup dry red wine










  • 2 x 8cm strips lemon zest










  • 2 tbsp lemon juice










  • 2/3 cup caster sugar










  • 1 vanilla bean, split lengthways










  • 8 small (1.8kg) quinces, peeled, cored, quartered










  • 2 tbsp 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









  • Select all ingredients










4 Method Steps






  • 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.


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  • 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.





  • 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.





  • 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.



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