It seems like fall just got here, and winter is only a few weeks away. Celebrate the season while you still can with this delicious "Fall Recipe: Quince & Vanilla Sorbet", perfect for cozying up with a blanket at the end of a long day.
Quince & Vanilla Sorbet
Makes about 1 quart
2 pounds quince (about 3 medium fruit), peeled and cut up
1/2 cup sugar
1/4 cup honey
1 vanilla bean
2 star anise pods
Pinch salt
1/2 cup sugar
1/4 cup honey
1 vanilla bean
2 star anise pods
Pinch salt
Place the quince in a large pot and add the sugar, honey, and 2 cups water. Split the vanilla bean in half lengthwise and use the tip of a spoon to scrape out the seeds. Add them and the vanilla pod to the pot, along with the star anise and salt, and stir.
Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Lower the heat and cover with a parchment circle (see general directions here for cooking quince) or loosely with a lid. Simmer for 45 minutes or until soft and pink.
Refrigerate the quince in its syrup overnight or for a few hours.
Remove a few slices of cooked quince for serving with the sorbet, and strain out about 1/4 cup of syrup for drizzling over top. Reserve these and refrigerate.
Blend the rest of the quince and its syrup in a food processor until smooth. Transfer to an ice cream maker and process for 20 minutes or until it's frozen. Spread in a freezer container and cover the surface of the sorbet fully with wax paper or plastic wrap. Put on a lid and freeze for up to 1 month.
Serve with slices of quince and a drizzle of the syrup.
(Image credits: Faith Durand; Rachel Joy Baransi; The Splendid Table)
Original Article Here: http://www.thekitchn.com/fall-recipe-quince-vanilla-sorbet-recipes-from-the-kitchn-196059
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