Quince Sorbet with Lemon Tuiles

July 13, 2006

Quince cultivation began in Mesopotamia in an area between the Tigris and the Euphrates Rivers now Northern Iraq.

In this part of the world, quinces are mostly preserved as quince jelly or quince paste, but other cultures, particularly in the Middle East, often combine quinces with meat.

For many years most of us had to depend on the generosity of someone with a quince tree to get our supplies. But in recent times the fruit has been more readily available from greengrocers and markets..

Quinces undergo a colour change during cooking and turn from a neutral cream shade through to a warm golden pink.

Spiced quince makes a fat-cutting accompaniment for a rich pork dish and a change from the more usual apple. It’s also a good base for a refreshing sorbet.

Tuiles are so named because they resemble rounded roof tiles. They add a contrast in flavour and texture when served with this sweet.

Quince Sorbet with Lemon Tuiles

1kg quinces
2 cups boiling water
1 cup sugar
3 cloves
3 allspice berries
3 green cardamom pods
1 star anise
2 tablespoons 42 Below Feijoa Vodka (optional)

Dissolve the sugar in the boiling water, simmer for five minutes then pour into an ovenproof casserole. Peel and quarter the quinces and remove the cores and place immediately in the syrup. Add the spices, crushing the cardamom pods slightly first. Cover and bake at 150C for 2-3 hours until the quinces are tender. Cool. Remove the spices, puree the fruit then stir in the vodka and chill before processing in an ice cream maker. Place in an airtight container and freeze.

Scoop into serving dishes and serve with lemon tuiles.

Lemon Tuiles

30g softened butter
30g caster sugar
30g flour
1 egg white
a few drops each of vanilla extract and lemon essence

Cream the butter and sugar with a wooden spoon. Add the egg whites and essences then the sifted flour.

Place a Teflon baking sheet on an oven tray. Make about four tuiles at a time – place a dessertspoon of the mix onto the baking sheet and, using the bowl of the spoon, spread the mixture into a circle about 7cm in diameter.  Bake at 190C for six minutes or until the edges start to brown and the centres are cooked.

Using a spatula, gently remove each tuile and drape it over a rolling pin while still hot. Allow to cool and place on a cake rack. Store in an airtight container for two or three days.

This quantity will make a dozen tuiles.

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