SC - an interesting challenge...and its even about medieval food! :)

[allilyn@juno.com]

Chiquart's quinces--vegan


70.  Again, quinces in pastry: and to give understanding to him who
should prepare them let him arrange that he has his fair and good quinces
and then let him clean them well and properly and then make a narrow hole
on top and remove the seeds and what they are wrapped in, and let him
take care that he does not break through on the bottom or anywhere else;
and, this being done, put them to boil in a fair and clean cauldron or
pot in fair water and, being thus cooked, take them out onto fair and
clean boards to drain and put them upside down without cutting them up.
And then let him go to the pastry-cooks and order from them the little
crusts of the said pastries to put into each of the said little crusts
three quinces or four or more. And when the said little crusts are made
fill the holes in the said quinces with very good sugar, then arrange
them in the said little crusts and cover and put to cook in the oven;
and, being cooked enough, let them be served.

Core and seed quinces without breaking through far end.  Simmer until
almost tender, drain upside down.  Stuff openings with brown sugar, wrap
in filo, brush with melted butter, bake til golden brown.   APdeT  2/99

Regards,
Allison,     allilyn at juno.com


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