Quince Sorbet

1. 1

   Peel and quarter quince, then core.

2. 2

   Simmer quince, sugar, and water in a 6-quart pot, uncovered, until very tender, about 1 hour.

3. 3

   Blend mixture in batches in a blender (use caution when blending hot liquids), then force through a large fine-mesh sieve into a bowl.

4. 4

   Cool to room temperature, about 2 hours.

5. 5

   Whisk in poire William.

6. 6

   Freeze mixture in 2 batches in ice cream maker.

7. 7

   Transfer to an airtight container and put in freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.