Spiced Quinces And Earl Grey Sorbet Recipes

SPICED QUINCE AND ROSEWATER SYRUP

Steps:

• Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon.
• Store in the fridge.

SPICED QUINCES WITH A MASCARPONE CREAM

Steps:

• Bring the first 8 ingredients to a boil, then reduce to a low simmer.
• I drop the peeled, cored quince wedges straight into the syrup.
• Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
• Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
• To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.

QUINCE SORBET

Steps:

• Peel and quarter quince, then core. Simmer quince, sugar, and water in a 6-quart pot, uncovered, until very tender, about 1 hour.
• Blend mixture in batches in a blender (use caution when blending hot liquids), then force through a large fine-mesh sieve into a bowl. Cool to room temperature, about 2 hours. Whisk in poire William.
• Freeze mixture in 2 batches in ice cream maker. Transfer to an airtight container and put in freezer to harden.