Quince Sorbet

• 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

1. Peel and quarter quince, then core.
2. Simmer quince, sugar, and water in a 6-quart pot, uncovered, until very tender, about 1 hour.
3. Blend mixture in batches in a blender (use caution when blending hot liquids), then force through a large fine-mesh sieve into a bowl.
4. Cool to room temperature, about 2 hours.
5. Whisk in poire William.
6. Freeze mixture in 2 batches in ice cream maker.
7. Transfer to an airtight container and put in freezer to harden.

sugar, water, poire, cream maker

Taken from www.epicurious.com/recipes/food/views/quince-sorbet-108709 (may not work)