Ingredients
Method
1.Peel and core quinces; cut each quince into six or eight wedges.
2.Stir sugar, the water and rind in a large saucepan over low heat until sugar dissolves; bring to the boil. Add quince. Reduce heat to low; simmer, covered, 1 hour. Uncover; simmer, stirring occasionally, 1½ hours or until quince is tender and syrup is rosy-pink in colour.
3.Preheat oven to 180°C/350°F. Grease a 2-litre (8-cup) ovenproof dish.
4.Using a slotted spoon, remove quince from syrup; place in dish with rhubarb. Add juice and enough syrup to quince mixture to almost cover fruit.
5.Make topping by sifting flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well; add combined buttermilk and extract. Use a butter knife to “cut” milk mixture through dry ingredients to a soft, sticky dough.
6.Drop teaspoonfuls of topping over hot fruit, sprinkle with almonds.
7.Bake cobbler 1 hour or until top is browned.
Serve with vanilla ice-cream, thick (double) cream or custard.
Note
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