Quince & Vanilla Sorbet

Ingredients

4 Ripe Quince (you can tell when a quince is ripe because they smell amazing,they

1 tablespoon caster sugar

1 cup of water

a vanilla pod

For the Sorbet syrup you will need:

1 cup of water

1/4 cup of caster sugar

Preparation

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

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 .