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guava & quince crumble

Guava and Quince Crumble with Salted Caramel and Vanilla Bean Ice Cream


A wintery crumble with lightly spiced guava and quince served with homemade salted caramel and vanilla bean ice cream.

  • Serves: 8 |
    8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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Fruit Filling

1 C (250 ml) water
1 C (250 ml) castor sugar
juice and zest of one orange
1 star anise
1 cinnamon stick
2 cardamon pods
8 fresh guavas, peeled
5 quince, peeled and chopped *(alternatively use 7 pears or apples)

Crumble Topping

¼ C (60 ml) cake flour
6 Tbsp (90 ml) butter
5 Tbsp (75 ml) Demerara sugar
1 Tbsp (15 ml) oats
1 Tbsp (15 ml) hazelnuts, toasted and roughly chopped

Salted Caramel & Vanilla Bean Ice Cream

½ vanilla pod, seeds scraped out
1 C (250 ml) milk
1 C (250 ml) cream
¼ C (60 ml) sugar
2 egg yolks
pinch of Maldon salt

*alternatively substitute with your favourite store-bought ice cream.

Fruit Filling

Preheat the oven to 180 ºC.

Place the water, sugar, orange juice and zest and spices into a saucepan and bring to the boil. Add the peeled guavas and then switch off the heat immediately and allow the guavas to cool in the syrup.

While the guavas are cooling in the syrup, place the quince (or apples/pears) onto an oven tray and into the preheated oven and roast for 15- 20 minutes. Check with a fork – the fruit needs to to be al dente. Remove from the oven and allow to cool.

Remove the guavas from the syrup once it has cooled and cut into quarters.

Once the quince (or apples/pears) have cooled, peel the fruit and cut into blocks about 2cm by 2cm.

Combine the guava pieces (you can deseed if prefered) and quince pieces with 40 ml of the poaching liquid from the guavas – mix to combine. Place into a baking dish and when ready, cover with the prepared crumble.

Crumble Topping

Place all the ingredients into a mixer with the paddle attachment, mix until a crumb forms.

Cover with fruit filling with the crumble topping and bake at 180 ºC for 20-30 minutes until golden brown.

Salted Caramel & Vanilla Bean Ice Cream

To make the ice cream base, place the milk and cream into a heavy bottomed saucepan and bring to the boil.

While waiting for the cream mix to boil, place the sugar in a separate frying pan and make a dry caramel. To make dry caramel, place the saucepan over medium heat and let it get hot, add a little bit of sugar and bring it to an amber colour, keep adding and bring it to an amber colour every time before adding more. Keep adding and stirring until finished.

Add the hot cream to the caramel, add very slowly as it will bubble up. Once the milk and cream has been added bring back up to the boil.

In a separate bowl, whisk the egg yolks and vanilla seeds together.

Once the milk and cream mixture is boiling, remove from the heat and gradually whisk it into the yolk mixture. Add a small amount first and whisk vigorously, then add in the rest slowly – be careful not to add it too quickly, or it will curdle.

Place the pan back a low heat, pour the ice cream base back into the pan and then stir with a rubber spatula or wooden spoon until the custard thickens to the consistency of crème anglaise. Add the Maldon salt.

Strain through a fine sieve and leave to cool completely, then add the mix to your ice cream churner and churn to the machine specifications.

Serve your Guava and Quince crumble with a dollop of salted caramel and vanilla bean ice cream.