serves
8-10
prep
15 minutes
cook
1:30 hour
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 500 g quince, peeled and cored
- 225 g caster sugar
- 1 litre water
- 1 tsp calvados, or brandy
- 1 tsp liquid glucose
Freezing time 3 hours
Instructions
Bring everything, except the glucose, to boil and simmer very gently for 90 minutes or until the quince goes deep red in colour.
Allow to cool slightly and puree with glucose.
Pass through a fine sieve and cool in the fridge before freezing in an ice-cream machine. If you don’t have an ice-cream machine, freeze mix in ice cubes.
When frozen, puree in a blender until smooth.
Photography by Greg Elms. Recipe and image from Planet to Plate: The Earth Hour Cookbook (, $40, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
