Genre: Instruction

Quince It is believed that the quince long preceded the apple, and that many ancient references to apples were in fact, references to quince, including the forbidden fruit in the Garden of Eden. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince. Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations where it was offered as a gift, used to sweeten the bride's breath before entering the bridal chamber, and shared by bride and groom. These associations have resulted in the quince becoming known as the "fruit of love, marriage, and fertility." Quince, one of the earliest known fruits, is a relative of the pear and apple. It cannot be eaten raw.  It must be cooked. The flesh will turn from golden, then light pink, then red and sweet when cooked. Quince can be made into jam or jelly, or can be baked or poached as a dessert. The poaching liquid has many uses as well like the base for Ice Cream. I love a recipe that will eventually make separate dishes, this one will make the base for ice cream  and the poached quince will become a crumble later on. Quince Ice Cream: Step One 3 Medium quince, peeled,cored and quartered 3 cups of water 1/2 cup of light honey 1 cinnamon stick alf a star anise Method: Place the quince,water, honey, and the spices into a pot large enough to hold all of the ingredients. Bring the poaching liquid to a boil, then turn down to a simmer until the quince are fork tender and pink. Gently remove the quince from the poaching liquid, as well as the spices, and set aside. Return the poaching liquid to a rapid boil until it reduces to one (1) cup. Quince Ice Cream : Step two 2 cups of heavy whipping cream 1 cup of reduced quince poaching liquid 1 cup of sugar 2 large eggs Method: Combine all of the ingredients into a pot large enough to hold everything, whisk well making sure all of the egg is combined into the cream and poaching liquid. Place the pot on to the stove at medium heat, stirring continuously until the ice cream base comes to a bare simmer. Cook until the mixture can coat the back of a spoon, and hold a line. Strain the base and cool completely. Pour base into the ice cream maker. As all ice cream makers are different, follow the instructions as stated by the manufacturer. Remove your ice cream when it is finished ( it will be at the soft serve stage) and place into a container for storage in the freezer.