SC - Paste of Pippins- Reprise

[Margritte]

To all those good gentles on this list who sent advice and comments on
medieval fruits (especially apples) and on the recipes I posted for a Paste
of Pippins, I offer my most humble thanks. The information was invaluable.

Here's what I found out when I made it myself:

Redaction:
For my first trial, I used "Empire" apples. They are not a type I know
anything about, but they were small and somewhat tart, which were the main
qualities I had been told to look for. I peeled and sliced the apples, and
boiled them for 45 minutes, at which point they were still in slices but
mushy to the touch. I strained the water off of these using a paper
towel-lined colander.

Taking an equal weight of sugar, I moistened it with just enough water to
cover it. When it was hot, I added the apples, now thoroughly mashed with
the back of a spoon.

I cooked the mixture down until it was the consistency of a very stiff
jelly. After this cooled, I spread it on foil on a cookie sheet, in the
shape of oak leaves and circles. These next went into the convection oven
on a very low heat for several hours. The next day, the pieces were
flipped, and dryed further in the oven.

Overall, I was surprised at the consistency of the final product from the
first trial. It was very transparent, and closer to fruit leather than
medieval gingerbread.

*****
The second time I tried it, I used a combination of Empire and Granny Smith
apples, which resulted in a tarter final product. Also, I shortened the
cooking time for the apples from 45 minutes to 30 minutes. I used a bit
less sugar than was actually called for as my paste was very wet even after
straining, and this affected the amount of sugar called for.

The apple/sugar mixture took longer to cook down than it did the first
time, but left a more satisfactory paste. Where the first paste had been
very clear, this was more opaque and slightly grainier. The oak leaves were
easier to shape, although I can't say if this was a result of the texture
or the practice I got shaping the first set of leaves.

*****
The judges (did I mention this was for an A&S comp?) suggested cutting the
cooking time down even further, and bringing the sugar syrup to very thick
consistency (just short of re-crystalizing) before adding the apples. One
even mentioned trying it using dried apples. Hmmm....

If I make it again, and especially if I'm not entering it in a competition,
I will probably add a bit of lemon  juice as well as cinnamon and nutmeg.
Or maybe I'll try half-and-alf crab apples and cooking apples to give it a
stronger flavor. So many recipes; so little time  :-)

Thanks again for all your help.

- -Margritte

 Chronicler, Barony of the South Downs


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