Whenever I visit Pátzcuaro, Michoacán, I always look forward to the ice creams in the main square. During my last visit, as I waited for the crowds to diminish at noontime so that I could interview Amparo Contreras de Galván with my childhood friend Martha Silva, I had a couple of scoops of sorbet. I tend to order the same ones wherever I go, but the membrillo one at La Pancada caught my eye. As I took a bite, without even swallowing it, I knew it had to be in the book. Although the famous ice creams in the town are called pastes, I have to say, this was the one for me. Whenever something so special comes my way, I remember it vividly, taking mental notes of each layer of flavor and texture that at times allows me to re-create things I love so much. I must say, this quince sorbet is pretty close to the one I had. I suggest you make a batch of the Requesón Cheese Ice Cream (page 185) to go with it, in the classic pairing of cheese and quince but in a whole new way.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Peel, quarter, and core the quinces. Put into a pot with the cider, sugar, and salt and cook over medium heat, uncovered, until very tender, about 30 minutes, making sure the mixture never boils but is always at a simmer.
Step 2
Let cool for about 30 minutes, then purée in a blender until smooth. Strain and cool over an ice bath. Refrigerate, covered, until completely chilled, 2 to 3 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.
