[Sca-cooks] Romanian Cookbook: name, fruits, salads

[a5foil]

> Pear and quince. Take pears, remove the skin and cut, then put in water.
> Then remove from the water and boil with wine and ground sugar and clove,
> and with whole cinnamon [stick], and when you serve, put on a slice of
> fried bread and cover with sugar.
>
> ***This is a redaction question.  Here would you think that putting the
> pears in quince water might help prevent darkening of the pears?

I expect the implication of the recipe is just that quince is prepared the
same way as pear. But putting the fruit in water, even non-acidified, would
help keep it fresh until all of it was cut up and ready to cook.

Cynara