River Cottage

Put the sugar in a large saucepan with 500ml water and heat gently, stirring to dissolve the sugar. Add the quince, bring to the simmer and cook at a gentle bubble for 20 minutes, stirring occasionally.

Add the apples and cook for a further 10 minutes, or until all the fruit is very soft. Blend to a purée using a stick blender in the pan or in a jug, then add lemon juice to taste - about 2 tablespoons should do. Pass the purée through a fine sieve and leave to cool.

Churn the mixture in an ice-cream machine until semi-frozen and creamy, then transfer to the freezer. Alternatively, put it in a shallow container in the freezer and beat every hour or so, until you have a soft, fluffy sorbet. Return to the freezer until frozen firm.

Allow the sorbet to soften at room temperature for 20-30 minutes before serving, in small dishes, with honey brandy snaps (recipe also in the River Cottage Cookbook) or other crisp biscuits.