Friday, December 25, 2009

A fruit of consequence

A lot of Pitango customers ask us how we came up with our latest sorbet flavor: quince. We have been obsessively experimenting with quince for the past three years and finally reached a breakthrough with the help of good old Amish hi-tech.

In truth, the quince is a true pain in the neck. It looks good, it smells so good, yet it is all a tease... When you bite into it, instead of the yummy fragrance and juicy tartness you expect, it is sour and mouth-drying to the point of being a choking hazard, with a woody texture. Yet the quince is so full of character and seduction that it can't just be dismissed as a useless fruit. The most common way to prepare quince is to cook it into submission. The results are a great-tasting jam, but have nothing to do with the fresh flavor of this fall fruit.

By using a simple cider press jacked-up to very high pressure and careful filtering, we succeeded in juicing the quince essence without its tannic pulp. We created our quince sorbet to embody this essence in a fresh, clean and unique way.

As with most Amish technology, nothing goes to waste. The quince pulp makes a tasty treat for at least one customer.

The juice is returned to Pitango for the preparation of the sorbet mix, testing and tasting by our professional taste team....

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