Preparation:
1. Peel quince and, using a sharp knife, quarter and core fruit. Place in a non-aluminum saucepan with cognac and about 2 tablespoons water. (Beware that cut fruit discolors quickly.) Cover and cook over low heat, stirring occasionally, until soft (30 to 45 minutes). Let cool, puree in a blender or food processor, and set aside.
2. In another saucepan, bring sugar and 1 cup water to a boil to create a syrup. Let cool.
3. Combine 1 1/2 cups quince puree and 2/3 cup sugar syrup. Freeze in an ice-cream maker, following directions to make sorbet. Makes a golden sorbet.
4. Serve garnished with rose petals, if they are unsprayed. Otherwise, serve in a wine glass or glass dish, with rose petals scattered on supporting dish. |
