You can tell it's Autumn, coz I've been busy in the kitchen trying to use up some of the bumper crop of Quinces from the garden. So far on the cooking schedule I've made Quince Paste, Quince Tarts, Quince Muffins, and finally this very yummy recipe for Quince & Ginger Sorbetto.
I wasn't sure how well the quince would freeze but it came perfectly, and you can't beat that AMAZING colour. Next on the baking schedule is to make another Quince Tart (or even Apple Tart) and serve with this Quince Sorbetto. Ohhh my mouth is watering just thinking about it!
QUICE & GINGER SORBETTO
Adapted from recipe by Gourmet Magazine
3 ripe quince (about 750g)
1 c sugar
6 c water
1 lemon, juiced
2 slices of fresh ginger, about 1cm thick, peeled
Makes: approx. 1.5 litres
Peel, quarter, and core the quince, and place in a large saucepan along with the sugar, water, lemon juice, and ginger. Simmer uncovered for about an hour over a low heat. If you want the color to intensify, cover the saucepan and simmer another two to three hours.
Remove from heat and let the mixture cool slightly. Blend using a stick blender or food processor until smooth. Force the mixture through a fine-mesh sieve into a large bowl. Cool and refrigerate, ideally overnight. Freeze the mixture in an ice cream machine, then transfer to an airtight container, and freezer again.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018