Prep 50 mins
Cook 12 hrs
I really have no idea where this recipe came from, but it is a delicious ending to an elegant meal! Please note: if you plan to serve this for dessert, start making it the night before so it will be properly chilled. No ice cream maker necessary!
- 2 large quinces (or Comice pears)
- 3 cups sweet white wine
- 2 lemons, juice and zest of, grated
- 2 sprigs fresh rosemary
- 4 tablespoons honey
- 3 earl grey tea bags
- 1 1⁄2 cups water
- 1 1⁄2 cups granulated sugar
- 2 limes, juice and zest of, grated, reserving zest to garnish
- 1 large egg white (from a large egg)
- For the Quinces:.
- Cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
- In a saucepan, heat half of the wine on medium heat; chill remaining wine for use in the sorbet. Add the quinces, lemon juice and zest, rosemary, honey and 1 tea bag to the saucepan with the wine.
- Poach quinces for 15-20 minutes, until just barely cooked. Discard the tea bag and transfer the quinces to a serving dish.
- Return the pan to the heat and reduce the liquid to about 6 tablespoons. Pour it over the quinces and refrigerate overnight.
- For the Sorbet:.
- Heat the water in saucepan with the sugar and 2 tea bags. Bring just to a boil, stirring to dissolve sugar. Discard the tea bags. (Or, if you want a stronger flavor, let them steep for about 5 minutes.) Let syrup cool, then refrigerate for at least 2 hours, until completely chilled.
- Pour the syrup, lime juice and part of the zest, and the remaining white wine into a rigid freezerproof container. Cover and freeze for 3 hours, stirring at the end of each hour. On the final stirring, lightly beat the egg white and stir into the sorbet. Refreeze for at least 3 hours. Refrigerate for 30 minutes before serving to soften. Decorate with lime zest and serve with quinces.