[Sca-cooks] Quince Paste

[Daniel Myers]

Quoted from Olwen the Odd - 5/16/02, 2:36 PM +0000:
>>Akim,
>>
>>   Do you have any suggestions of what can be done with your
>>quince paste other than putting it on bread with some butter?
>>We still have half of a (small) zip loc baggy from Pennsic 29.
>>
>>-M
>
>I'm not Akim but here are a couple of suggestions!
>You can cut it in strips or shapes and roll in sugar (powdered first then
>regular then let air dry to a gummibear stage and eat as candy.
>You can put it in a pie.
>You can wrap in filo with pistaccios(sp) and bake
>You can put it as sweetener in tea
>You can add it to cookie dough
>You can thin it with rosewater and cornsyrup and glaze a ham or cake
>..shall I go on??
>Olwen


Wonderful suggestions!  I haven't tried quince paste yet, but I'm ready to now.

While doing a quick check for online sources, I came across this recipe -
no idea if it's period, but it sounds awfully good:


Moroccan Lamb Rump With Roasted Pears And Quince Jus - Serves: 2
Ingredients
1	lamb rump approx 350grams
2	tblsp Moroccan spice blend
1	pear, quartered and cored
1	tbsp melted butter or oil
2	tsp sugar

Quince Jus
2	tbsp finely chopped onion
1/2	tsp minced fresh garlic
1/2	cup sherry
1/2	cup beef stock
2	tbsp quince paste, jam or jelly

Method
1. Rub the lamb rump liberally with the Moroccan spice rub.

2. Place on a OVEN-proof frying pan. Brush the pears with melted butter or
oil, sprinkle with the sugar and place beside the lamb.

3. Roast at 180 degrees Celsius for 35 minutes. At this stage the juices
should be pink and clear. If still bloody - cook a further 5 minutes.

4. Remove the lamb and pears from the pan and place the pan over direct
heat. Add the onion and garlic and cook 1 minute.

5. Pour in the sherry and allow to reduce by half. Add the stock and boil
briskly until reduced by half.

6. Stir in the quince paste (jam or jelly) and stir until melted. Season
with salt and pepper.

7. Carve the lamb and serve with the Quince Jus, Roasted Pears and your
favourite vegetables.


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 Edouard Halidai (Daniel Myers)
 I BELIEVE! http://www.bookofrefreshments.com
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