Spiced Quinces and Earl Grey Sorbet

Name: Spiced Quinces and Earl Grey Sorbet
Prep time: 50 min
Cook time: 12 h
Total time: 12 h 50 min
Yield: 6 serving(s)
Ingredients: 2 large quinces (or Comice pears); 3 cups sweet white wine; 2 lemons, juice and zest of, grated; 2 sprigs fresh rosemary; 4 tablespoons honey; 3 earl grey tea bags; 1 1/2 cups water; 1 1/2 cups granulated sugar; 2 limes, juice and zest of, grated, reserving zest to garnish; 1 large egg white (from a large egg)

Submitted by JenSmith

"I really have no idea where this recipe came from, but it is a delicious ending to an elegant meal! Please note: if you plan to serve this for dessert, start making it the night before so it will be properly chilled. No ice cream maker necessary!"

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Ready In:: 12hrs 50mins
Ingredients:: 10
Serves:: 6

ingredients

2 large quinces (or Comice pears)
3 cups sweet white wine
2 lemons, juice and zest of, grated
2 sprigs fresh rosemary
4 tablespoons honey
3 earl grey tea bags
1 ¹⁄₂ cups water
1 ¹⁄₂ cups granulated sugar
2 limes, juice and zest of, grated, reserving zest to garnish
1 large egg white (from a large egg)

directions

For the Quinces:
Cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
In a saucepan, heat half of the wine on medium heat; chill remaining wine for use in the sorbet. Add the quinces, lemon juice and zest, rosemary, honey and 1 tea bag to the saucepan with the wine.
Poach quinces for 15-20 minutes, until just barely cooked. Discard the tea bag and transfer the quinces to a serving dish.
Return the pan to the heat and reduce the liquid to about 6 tablespoons. Pour it over the quinces and refrigerate overnight.
For the Sorbet:
Heat the water in saucepan with the sugar and 2 tea bags. Bring just to a boil, stirring to dissolve sugar. Discard the tea bags. (Or, if you want a stronger flavor, let them steep for about 5 minutes.) Let syrup cool, then refrigerate for at least 2 hours, until completely chilled.
Pour the syrup, lime juice and part of the zest, and the remaining white wine into a rigid freezerproof container. Cover and freeze for 3 hours, stirring at the end of each hour. On the final stirring, lightly beat the egg white and stir into the sorbet. Refreeze for at least 3 hours. Refrigerate for 30 minutes before serving to soften. Decorate with lime zest and serve with quinces.

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RECIPE SUBMITTED BY

JenSmith

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!

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