[Sca-cooks] Fruit Paste Question

[Nicholas S. Malone]

Either way will work!

Vincent Cuenca wrote:
> 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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