In ice cream recipes, quince is cooked in water, pureed and made into jelly flavored with rosemary, Szechuan pepper, thickened with cream and served with a scoop of coconut curry sherbet for an unusual, exotic, and exciting easy desserts. Serve this to your adventurous guests or surprise your curious family with something new. The intense flavors of this dish will perk up the senses and invigorate the mind.
Quince belongs to the same family as pears and apples but are too hard, sour, bitter, and tart to eat raw. It has lumpy yellow skin and a shape that is similar to the pear but larger. When ripe, it gives off a wonderful intoxicating fragrance. When cooked, the raw fruit mellows and turns pink to red because of the tannins that is the cause of the tartness. The flavor becomes delicate and is delicious when made into jelly. High in pectin, quince is also used to make pudding and jam. It is typically baked, roasted, or stewed after the fruit has been peeled. In this recipe, the produces a bright reddish pink jelly that looks so striking and beautiful in contrast to the creamy yellow sherbet. High in tartaric acid, quince is also a great preserving agent. You can add small quantities of quince jelly to apple pies, applesauce, or jam to enhance their flavor.
Ingredients: For tartar: 1/2 lb. quince, rosemary powder, Szechuan pepper, 1 ½ tablespoons powdered sugar, 1 gelatin leaf, 3/4 oz. cream
For coconut sherbet: 1/4 lb. coconut puree, 1/3 lb. water, 5 tablespoons sugar, 2 ½ teaspoons glucose, curry
Tartar: Soak the gelatin in cold water. Cook the quinces in water for about 15 to 20 minutes. Drain and puree. Add rosemary, pepper, and powdered sugar and mix well. Add gelatin. Allow to cool. Mix in the cream. Coconut sherbet: Bring all the ingredients to a boil. Allow to cool, then spin in an ice-cream machine until obtaining a temperature of 16 degrees Keep in a freezer at 5 degrees F. When ready to serve, place some quince tartar jelly scoops on a dish. Top with a scoop of coconut curry sherbet.
You need an ice cream maker to make the curry coconut sherbet and produce a smooth and luscious dessert. If not, you can still make sherbet out of the listed ingredients although the result may be chunky and grainy, not smooth. Coconut puree is used to make the sherbet mixed with water, sugar, glucose, and flavored with curry. Coconut puree has a texture similar to whipped cream. It is made of coconut cream and coconut meat, pureed until silky smooth, and typically homogenized so it will not separate.