Quince Sorbet

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Quince Purée

  • 3.5 kg / 7 lb 11.46 oz quince, peeled and cored
  • 3 kg / 6 lb 9.82 oz water
  • 300 g / 10.58 oz Ruby Sippers tea
  • 25 g / .88 oz orange peels
  • 500 g / 1 lb 1.64 oz sugar

Sorbet Base

  • 2.1 kg / 4 lb 10.07 oz / 42% Quince Purée
  • 2.9 kg / 6 lb 6.29 oz / 58% simple syrup (50° Brix)

Method

  1. For the Quince Purée: Place the quince in a pot and cover with water. Add the tea, the orange peel, and the sugar.
  2. Poach the quince until tender over medium heat (do not boil), about 1 hour.
  3. Drain the poached quince and purée thoroughly in a blender. Do not strain the purée through a fine-mesh strainer.
  4. For the Sorbet Base: Make the sorbet base according to the Classic Sorbet Method.
  5. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.