Quince Sorbet

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Quince Purée

  • 3.5 kg / 7 lb 11.46 oz quince, peeled and cored
  • 3

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: Mak