When I got to Walmart, I don’t have lots of expectation(especially the Walmart in our town).
But the other day I found this quince at Walmart! I couldn’t believe it!
Quince is an ugly looking fruit that looks like ugly apple.
The texture is sponge, not really pleasure to take a bite.
So, now you can ask me why do I love this ugly looking sponge fruit?
Because it has the most amazing fragrance that you can’t find any other fruits!
So sweet, fruity, smooth and when you smell it, it makes you smile. 🙂
I love quince so much♥ In Korea we usually make tea with it.
Slice quince and put into a jar(fill up 1/2 way), then add honey to fill up rest of the jar. Let it set for awhile so the quince lovely flavor can infuse the honey.
But I wanted to try something different this time.
I found a pear sorbet recipe from Jamie Oliver and I was like, “Hmmm, I wonder how it’s gonna be taste like with quince..?” Why not?! So I did!
It turned out so delicious!!
Of course, I added some pinot grigio makes it even more special for big kid like me! lol
I will add the final product picture and Jamie’s original recipe later today!
Love you all!! ♥
XOXO
Method
First of all put the sugar and water into a pan on the hob. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add your quartered pears and, unless they’re super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.
Add the grappa, give it a good stir, and taste. The grappa shouldn’t be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. (This isn’t an excuse to add the whole bottle, though, because if you use too much alcohol the sorbet won’t freeze.) Put the dish into the freezer and whisk it up with a fork every half-hour – you’ll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with ventagli or other delicate crunchy biscuits.
PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.
First of all put the sugar and water into a pan on the hob. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add your quartered pears and, unless they’re super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.
Add the grappa, give it a good stir, and taste. The grappa shouldn’t be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. (This isn’t an excuse to add the whole bottle, though, because if you use too much alcohol the sorbet won’t freeze.) Put the dish into the freezer and whisk it up with a fork every half-hour – you’ll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with ventagli or other delicate crunchy biscuits.
PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.