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Ingredients
Quince Purée
- 3.5 kg / 7 lb 11.46 oz quince, peeled and cored
- 3
Method
- For the Quince Purée: Place the quince in a pot and cover with water. Add the tea, the orange peel, and the sugar.
- Poach the quince until tender over medium heat (do not boil), about 1 hour.
- Drain the poached quince and purée thoroughly in a blender. Do not strain the purée through a fine-mesh strainer.
- For the Sorbet Base: Mak