Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Quince cookery sorbet Christine McFadden Dorset Foodie Southwest

Quince and Ginger Sorbet

This divinely pretty pale pink sorbet is studded with zesty nuggets of stem ginger. Serve with a crisp biscuit, or garnish with a scarlet trickle of
Japonica Jelly or a slice of Spiced Roast Quince, or both.
Makes about 1.2 litres

quinces 2-3, weighing about 600g in total
water 1.1 litres
vanilla pod 1, split lengthways
sugar 400g
lemons juice of 2
stem ginger 3 chunks, very finely chopped
ginger syrup 3 tbsp from the ginger jar

1) Quarter the quinces, remove the peel, then cut out the cores with a small knife. Chop the flesh into chunks.

2) Put the chunks in a saucepan with 700ml of the water and the vanilla pod. Bring to the boil, then cover and simmer over medium-low heat for 50 minutes or until the quinces are very soft.

3) Meanwhile, pour the remaining 400ml of water into a saucepan. Add the sugar and dissolve over medium heat. Bring to the boil and boil hard for 5–7 minutes, or until the bubbles look syrupy. Pour into a jug and leave to cool.

4) Drain the quinces, discarding the liquid. Purée the flesh in a food processor until very smooth. Scrape into a bowl and stir in the syrup – there should be about 700ml. Add some more water if necessary. Mix thoroughly, then push through a fine-meshed sieve to get rid of the gritty texture.

5) Stir in the lemon juice, chopped stem ginger and the ginger syrup. Leave until completely cold, then chill in the fridge for at least 1 hour.

6) Freeze in an ice cream maker following the manufacturer's instructions. If you don't have an ice cream maker, still-freeze in a shallow container for several hours until the mixture begins to harden around the edges. Transfer to a deep bowl and whisk until smooth. Freeze again, then repeat the whisking process once more before the final freeze.

7) Pack into freezer-proof container, cover the surface closely with cling film, seal and freeze.

Recipes © Christine McFadden 2016

    Photography: Christine McFadden    
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