Where are the days going? I know I say this every month when CK arrives but I honestly have never known a year like it for months flying by. It is feeling really autumnal now, despite the warm weather. The nights are drawing in and the leaves have started to turn yellow in our garden. This month's article is on quinces and I am hoping to convert a few of the CK readers to liking my favourite fruit!
Quince Sorbet
55g/20oz caster sugar
150ml water
4 quinces, peeled, cored and chopped
Juice of 1 lemon
2 egg whites
Simmer the sugar and water in a heavy based saucepan, heating gently until the sugar has dissolved. Bring to the boil and simmer for 3 minutes. Leave to cool. At the same time as making the sugar syrup, in a separate pan, simmer the quinces with a little water and the lemon juice until they form a soft puree. Leave to cool. Both the sugar syrup and quince puree must be completely chilled before making the sorbet.
When you are ready to make the sorbet, mix the puree and the sugar syrup. If you have an ice cream machine, pour the quince mixture into the machine and freeze according to the manufacturer’s instructions. When the mixture is almost frozen, whisk the egg whites to stiff peaks and then pour into the ice cream machine and continue churning. When the mixture is ready, serve immediately or put in a tub and keep in the freezer until you need it. If you are making this without an ice cream machine, place the sugar syrup and puree mix in a tub in the freezer and freeze for approximately three hours until the mixture is slushy, then beat with a whisk to break up the ice crystals and fold in the whisked egg whites. Return to the freezer for a further 4 hours until the sorbet is frozen.
Where are the days going? I know I say this every month when CK arrives but I honestly have never known a year like it for months flying by. It is feeling really autumnal now, despite the warm weather. The nights are drawing in and the leaves have started to turn yellow in our garden. This month's article is on quinces and I am hoping to convert a few of the CK readers to liking my favourite fruit!
5 comments:
I love quinces, Hannah, so no need to convert here. My late mother used to line them up on the top of the wall unit or along the tops of cupboards in the kitchen just for their beautiful perfume... I must say they looked very pretty lined up some with a leaf or two intact... I miss those days... V
We had a quince tree in the back garden when I was a girl. Would love to have one now!
I love quince, but have never thought of making a sorbet ... I do jams and jellies. The tree is wonderfully pretty, easy to grow, and the flowers are nearly as fragrant as the fruit. When you bring one quince indoors, it fills the whole house with its scent (and I'm transported, Proust-like) to my grandmother's kitchen in Oxford.
Thank you so much for this lovely recipe
Joanna
joannasfood.blogspot.com
Have you seen that incredibly long film about a quince tree..its spanish or italian and REALLY REALLY slow.
But you might like it - its all about quinces!
Like Marie, we had a quince tree in our garden too. My mother's quince jam was the best. She also cooked them in a syrup for a treat with custard. I haven't seen a quince in years!
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