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1
For the Quinces:
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2
Cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
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3
In a saucepan, heat half of the wine on medium heat; chill remaining wine for use in the sorbet. Add the quinces, lemon juice and zest, rosemary, honey and 1 tea bag to the saucepan with the wine.
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4
Poach quinces for 15-20 minutes, until just barely cooked. Discard the tea bag and transfer the quinces to a serving dish.
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5
Return the pan to the heat and reduce the liquid to about 6 tablespoons. Pour it over the quinces and refrigerate overnight.
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6
For the Sorbet:
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7
Heat the water in saucepan with the sugar and 2 tea bags. Bring just to a boil, stirring to dissolve sugar. Discard the tea bags. (Or, if you want a stronger flavor, let them steep for about 5 minutes.) Let syrup cool, then refrigerate for at least 2 hours, until completely chilled.
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8
Pour the syrup, lime juice and part of the zest, and the remaining white wine into a rigid freezerproof container. Cover and freeze for 3 hours, stirring at the end of each hour. On the final stirring, lightly beat the egg white and stir into the sorbet. Refreeze for at least 3 hours. Refrigerate for 30 minutes before serving to soften. Decorate with lime zest and serve with quinces.
