Pear and Quince Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Market,

Chef/proprietor Lin Scrannage


  • 1 lb. (450 g.) William or Conference Pears (ripe)
  • 8 oz. (225 g.) quince
  • 4 oz. (125 g.) unsalted butter
  • small piece cinnamon stick
  • sugar to taste (4 oz.-125g. or more)
  • 2 egg whites
  • toasted almonds, chopped


Wash and cut up the whole fruit, removing the stalks. Put in a pan with the butter, 2 fl.oz. (50 ml.) water and the cinnamon. Stew slowly, covered, until tender. Purée in a liquidiser and put through a sieve to remove any pips. Add sugar to taste and make up to 2 pints (generous litre) with water. Cool.

Put into ice cream machine or deep freeze. If using a deep freeze, pour into a plastic container. When mushy beat the egg whites till stiff and mix into sorbet. Beat the sorbet twice at hourly intervals if using deep freeze.

This makes a soft textured sorbet, so just 30 minutes in the refrigerator will be enough to soften. Serve with a sprinkle of toasted chopped almonds.