[Sca-cooks] Fruit Paste Question
Vincent Cuenca
bootkiller at hotmail.com
Tue May 6 09:46:13 PDT 2003
I have a technical question for the food scientists here:
This past Sunday I was messing around with one of the fruit paste recipes
from Granado. This one calls for five pounds of pears, one and a half
pounds of quince, and five pounds of sugar. The fruit gets cooked and
mashed through a strainer, then the sugar gets added and the whole business
gets cooked down until a spoon leaves a clear path across the bottom of the
pan. I cooked the stuff for several hours, but I had to leave the house
before it was to the recommended point. I put the stuff in the fridge to
cool down. It's a lovely deep rose-red from the quince, and has the
consistency of jam, but it's not as stiff as I'd like. I was thinking it
would be more along the lines of a cotignac.
Anyway, can I keep cooking it down after cooling it, or should I just put it
in jars and eat it on toast?
It's actually quite yummy...
Thanks,
Vicente
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If you get into a jam, you can always eat something, blow something up or
throw penguins. --Jim Henson
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