Pear and Quince Sorbet from The Great Ice Cream Book by Jon Croft
Wash and cut up the whole fruit, removing the stalks. Put in a pan with the butter, 2 fl.oz. (50 ml.) water and the cinnamon. Stew slowly, covered, until tender. Purée in a liquidiser and put...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Mixing bowl
Ingredients
- toasted almonds, chopped
- sugar to taste (4 oz.-125g. or more)
- small piece cinnamon stick
- 2 egg whites
- 4 oz. (125 g.) unsalted butter
- 1 lb. (450 g.) William or Conference Pears (ripe)
- 8 oz. (225 g.) quince
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