Spiced Quinces And Earl Grey Sorbet

Total Time: 12 hrs 50 mins Preparation Time: 50 mins Cook Time: 12 hrs

Ingredients

• Servings: 6
• 2 large quinces (or comice pears)
• 3 cups sweet 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 (from a large egg)

Recipe

• 1 for the quinces:.
• 2 cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
• 3 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.
• 4 poach quinces for 15-20 minutes, until just barely cooked. discard the tea bag and transfer the quinces to a serving dish.
• 5 return the pan to the heat and reduce the liquid to about 6 tablespoons. pour it over the quinces and refrigerate overnight.
• 6 for the sorbet:.
• 7 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.
• 8 pour the syrup, lime juice and part of the zest, and the remaining 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 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.