Quince and moscato d’asti sorbet

Quince and moscato d’asti sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Quince is a lovely old-fashioned fruit. Not usually eaten raw, it makes a lovely aromatic sorbet. Our kitchen is filled with its divine perfume, which lingers long in the memory.

Ingredients

Quantity Ingredient
4 quinces
250g caster sugar
1 vanila pod
200ml moscato d’asti
5 teaspoons lemon juice
pinch salt

Method

  1. Place the whole quinces in a pan with the sugar, vanilla pod and wine. Cover with foil and cook on a very low heat for 3½–4 hours until they’re really soft and a burnt-orange colour.
  2. Cool, liquidise and purée through a sieve. Add the lemon juice and salt. and pour into an ice-cream maker and churn immediately.
  3. Spoon the churned sorbet into a container or freeze until needed, removing it from the freezer 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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