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

[Patrick Levesque]

>> 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.
>


'twas my understanding as well.

Petru