This was a dish that I invented after nosing around Charlie Trotter’s preparations for cooking on the show and noticing that he was going to use one of my favorite foodstuffs—ripe quinces. Then I was served a cup of hibiscus tea, and an idea for an unconventional soup sprang into my mind.
There was some sweetened, fresh blackberry puree on hand in
Put the hibiscus flowers in the syrup, add
Mix the sugar and the rosemary. Cut the rose petals into fine shreds and mix into the rosemary sugar. Let sit for 30 minutes.
Put the pieces of quince in chilled large white soup plates. Then pour or spoon the hibiscus flower soup around them. Drizzle some of the custard over the quince and around the soup. Then lift the rose shreds out of the sugar and garnish the quince with them.
© 2003 Jeremiah Tower. All rights reserved.