SC - Manchet (LONG POST)

[Louise Sugar]

On Fri, 24 Oct 1997 16:17:17 -0500 (CDT) alysk at ix.netcom.com (Elise
Fleming ) writes:

>The instructions for the fresh fruit happened to use apples.  The 
>apples were cut into wedges with the core and the skin left in/on. 
>(Both will contribute pectin, needed to "jell" the candy.) A little 
>water was added to keep the fruit from sticking to the pan.  The pan 
>was covered and the fruit cooked over low heat until soft, about 20-40 
>
>minutes for apples.  The fruit was then removed and left to cook.  The 
>
>pulp was then pressed through a strainer or through a food mill.  The 
>peel and seeds were discarded.
>
>The puree is cooked in a non-reactive pot with an equal amount of 
>sugar.  It is stirred over low heat for an hour (until the puree forms 
>
>a paste so thick that the spoon leaves a trail on the bottom of the 
>pan).  Then it's removed from the heat, spooned into a shallow 
>(lightly 
>buttered) pan and left to cook until it sets.
>
>Julleran - How does this compare with what you did?
>
>Alys

Well, the modern recipe called for using unflavored gelatin, so I didn't
cook it as long. Other than that, it was done the same. I've made fruit
pastes before and never had a problem. I'm wondering if it was using the
gelatin and cutting short the cooking time that made the candy sticky.
Next time I'm going to do the period version and just cook the stuff
longer until it "gels" by itself. I just wanted to try this quick version
to see how it tastes. It's good, but I think I prefer the fruit pastes.
Proves my theory that time saving conveniences aren't always. :-)

Julleran
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