People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
10/21/2003 Quince-apple-orange sorbet (Sorbet aux coings et aux pommes à l'orange)
For about 1 quart:
3 ripe and fragrant quinces, peeled, cored, and quartered 1 flavorful apple, peeled, cored, and quartered Juice of 2 oranges 3/4 c. sugar 1/2 c. spring water 1/2 vanilla bean, split 1 T. orange flower water or a few drops Grand Marnier or Calvados, optional
Mix the water and sugar in a medium heavy enameled saucepan and bring to a boil. After 3 minutes add the quinces, apple, and split vanilla bean. Reduce heat and cover, stewing just until the fruit is soft. Remove from heat, remove vanilla bean, and reduce to puree in a food processor. Stir in juice of 2 oranges. Chill thoroughly. Freeze in your ice cream freezer, adding the orange flower water, Grand Marnier, or Calvados, or not, as you choose.
Note: A complex, perfumed sorbet that is delicious after a meal combining the woodsy flavors of autumn.