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!
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.