The forbidden fruit....Quince.

In today's news,readers, I bring you the story of the vicious unprovoked attack on a young foodie.

Yes it is true, I was attacked by a Quince.

Not a beautifully fragrant fruit,but a fiery fiend from the gates of hell.

But i give as good as i get,sticky stitches and florescent orange plasters were retaliated with...Vanilla pods,poaching and the freezer.

In the end, both parties came to a mutual agreement,of vanilla and Quince sorbet to be enjoyed by all.

you heard right,Quince and vanilla Sorbet,Drool all you wish,because it was delicious.

They say no pain,means no gain,and well,its true Folks.

Quinces aren't very British,to my knowledge,but they were in convent garden,shipped from china,so I just had to have some.It's all because I had this Quince jelly once with my crackers and cheese,and it was AMAZING!

So I had to take it one step further.They almost taste like Rose,well i've got bad hay fever,so I am guessing they taste like rose,Somebody is bound to correct me (i hope).

So lets get down to Business .

For this Sorbet you will need,

4 Ripe Quince (you can tell when a quince is ripe because they smell amazing,they dont go soft,or change in colour to my 1 off experience)

1 tbsp caster sugar

1 cup of water

Half a vanilla pod

For the Sorbet syrup you will need:

1 cup of water

1/4 cup of caster sugar

You don't need a ice cream machine for this.
I don't have one any more! so I just used a fork and gave my sorbet a quick stir every now and then.

Peel,core and quarter your Quince.

You have to be quick because the fruit discolours super quick.

In a pan heat the water & sugar,until dissolved.Slit a vanilla pod in half and scrape the seeds,and add the seeds and pod to the water.Add the quince and cover with a lid until soft,

Then the magic happens,when you remove the lid after about

25 minutes,the quince have turned a beautiful reddy/pink!

When the fruit is soft,remove the vanilla pod,and leave to dry.remove the fruit and purée.

this is where I cheated, again, I made half the amount of the sorbet syrup,and used the poaching liquid!

it's all flavour, I say!

Then find a suitable container and allow the mix to chill,when chilled,place in the freezer.every half hour or so, agitate the mix with a fork to break down the ice crystals, to give you a smoother sorbet.

Or,you lucky people with ice cream machines,place in your machine and churn until done .

Now please,just take a moment to absorb the awesomeness of my ASDA own brand ice cream scoop.

I bought a Chrome look scoop for £5 odd.

Which turned out to be as useful as a chocolate fire guard,thank your very much tesco's...NOT!