[SCA-cooks] Fruit Paste Question

[Jeanne Papanastasiou]

Why not use it like jam? Or over ice cream?

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-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Vincent Cuenca
Sent: Tuesday, May 06, 2003 12:46 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Fruit Paste Question


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