[SCA-cooks] Fruit Paste Question

[Olwen the Odd]

Bring it to room temperature and from there slowly heat it back up.  If you
shock it it will burn the sugar.  It should finish nicely from there.  I
used to make fruit leather and it can be finicky but if you don't rush it
you end up with a quite nice result.  I trust you are using a heavy pan,
preferrably an enamaled one or corningware/visionware.
Olwen

>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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