Sounds scrumptious! We have used all our quince making Jelly, but I would have thought it possible to adapt it into this recipe. Suggestions welcome - dont want to waste one spoonful of the jelly as it is otherwise so gorgeous spread on hot crumpets !
The fragrant, honey-coloured quince is a jewel among fruit, and greatly under-explored. it appears most frequently in hot dishes, such as pies, cobblers and crumbles, or with roast meats. But it can also be very striking served cold. Combined with tart Bramley apples, which soften its powerful, perfumed flavour, it makes a superb sorbet.Rate this recipe:
- 40 minutes
- A couple of hours
- 350g Caster Sugar
- 600g Quince, peeled, cored and chopped
- 400g Bramley apples, peeled, cored and chopped
- Lemon Juice, to taste.
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.
In the directions, wehre did the blackcurrants come from, should it not read quince? :)
What blackcurrants? - the recipe does not match the ingredients!
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