It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.
Cooks' note:
Sorbet can be made 3 days ahead.
Recipe information
Yield
Makes about 1 1/2 qt
Ingredients
2 pounds ripe quinces
1 cup plus 2 tablespoons sugar
8 cups water
2 tablespoons poire William (pear eau-de-vie)
Special Equipment
an ice cream maker
Preparation
Step 1
Peel and quarter quince, then core. Simmer quince, sugar, and water in a 6-quart pot, uncovered, until very tender, about 1 hour.
Step 2
Blend mixture in batches in a blender (use caution when blending hot liquids), then force through a large fine-mesh sieve into a bowl. Cool to room temperature, about 2 hours. Whisk in poire William.
Step 3
Freeze mixture in 2 batches in ice cream maker. Transfer to an airtight container and put in freezer to harden.
