Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
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.

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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