6 to 8
Easy
20 minutes
3½ hours
Preheat the oven to 160°C.
In a large ovenproof casserole, dissolve the sugar in the water, then add the quinces and cinnamon. Cover and bring to a simmer over a medium heat.
Transfer to the oven and poach for 3 hours, turning halfway through, until the fruit is pink and cooked through.
Remove the quinces and cinnamon and return the syrup to the stovetop. Reduce over a medium heat to the desired consistency. Add lemon juice to taste, allow to cool and serve drizzled over the poached quinces, with a good dollop of chai ice cream.
To make the chai ice cream, soak the gelatine in cold water and pour ½ cup boiling water over the tea bag. Set aside to infuse. Whisk the egg yolks and sugar until thick.
Place the cream and milk in a saucepan and heat to just below a boil. Remove from the heat and gradually stir into the egg yolk mixture. Return the mixture to the saucepan and cook for 2 to 3 minutes, stirring continuously.
Do not allow to boil. Squeeze the excess water from the gelatine and add to the saucepan. Remove from the heat. Squeeze the tea bag and discard. Add ½ cup tea to the ice-cream mixture.
Cool, then churn in an ice cream maker according to the manufacturer’s instructions. Alternatively, freeze the mixture and beat every day for 5 days, refreezing between each beating.
