Nutty Quince And Raisin Crumble

• 1 cup granulated sugar
• 1 None cinnamon stick
• 3 1/4 lb quinces, peeled, cored, cut into 1/3 inch slices
• None None Raisin Bread Crumble
• 3 slices day-old thick-sliced raisin bread, torn
• 1/3 cup pecans, chopped
• 1/4 cup brazil nuts, chopped
• 1 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1 1/2 tbsp butter, melted
• None None ice cream, to serve

1. Preheat oven to 350u0b0F.
2. In a large Dutch oven, combine 2 cups water, sugar and cinnamon stick. Stir over low heat until sugar dissolves. Add quince, ensuring they are covered with water. Cover and bake for 2 hours 30 mins, or until quinces are rosy pink and tender. Transfer to a large bowl and set aside to cool slightly. Discard cinnamon.
3. Meanwhile, for the crumble, pulse fruit bread in a food processor to coarse crumbs. Mix with remaining ingredients.
4. Arrange quince in Dutch oven. Pour 1/2 cup cooking syrup over top and sprinkle with crumble. Bake for 15-20 mins, until crumble is golden and crisp. Serve warm with ice cream.

sugar, cinnamon stick, raisin bread, pecans, nuts, brown sugar, ground cinnamon, butter, cream

Taken from recipes-plus.com/api/v2.0/recipes/27977 (may not work)