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    Wine-poached Quince with Cinnamon Ice Cream

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    Wine-poached Quince with Cinnamon Ice Cream

    Serves: 4


    • Ice cream
    • 500ml whole milk
    • 6 cinnamon sticks
    • 8 egg yolks
    • 250g sugar
    • 1 teaspoon ground cinnamon
    • 300ml double cream
    • Quinces
    • 140g caster sugar
    • 4 large quinces, about 1.5 kg
    • 1 bottle sweet white wine


    1. To make the ice cream, bring water to simmer in a saucepan over which you can place a bowl in which to cook the custard.
    2. Put the milk and cinnamon sticks in a pan and bring to the boil slowly over a low heat.
    3. Whisk the egg yolks, sugar and ground cinnamon together in a metal or glass bowl until pale and ribboned. Pour the scalded milk into this mixture, whisking to incorporate. Place the bowl over the simmering water and stir continuously with a wooden spoon until you have a custard thick enough to coat the back of the spoon. Add the ground cinnamon, pass through a sieve into a bowl (discarding the cinnamon sticks) and leave to cool until hand-warm.
    4. Whip the cream just to the point where it starts to thicken, then fold it into the custard. Be careful not to over-beat. Pour and scrape into the ice cream maker and churn until just set. Transfer to a plastic box with a lid and freeze overnight. Remove the ice cream from the freezer 5 minutes before serving.
    5. Peel and quarter the quinces and remove the hard cores and pips. Put the flesh in a pan in which it will fit in 1 layer. Pour over the sugar and wine then bring to the boil. Turn down the heat and simmer for 45 minutes. Turn off the heat and leave to cool in the syrup.
    6. To serve, put 4 pieces of quince in each bowl. Warm the syrup and pour over and round the fruit, adding a scoop of ice cream just before taking to the table.
    7. Leftover syrup can be used in a sorbet or frozen and used again.

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