[Sca-cooks] Quinces and Marmalade
Chris Stanifer
jugglethis at yahoo.com
Wed Nov 17 12:25:11 PST 2004
--- Mark Hendershott <crimlaw at jeffnet.org> wrote:
> That's the stuff. I made some which is drying right now. Basically make
> "quince sauce" in the same way a applesauce then add an equal weight of
> sugar and cook a while longer. pour out onto parchment paper lined sheet
> pans and let cool. Let it dry, flipping occasionally. I think it will
> take a month or so. We tested it with some cheese. This is the stuff I
> like so much on a visit to Spain.
I poured my quince paste right onto the countertop, spread it with an offset spatula, and let it
cool until it was cool enough to handle. I then slipped it into my mold, stamped it, and
unmolded it immediately. Left on a cookie sheet, it was dry enough to handle without sticking
after only a few hours. Slightly chewy, but very nice. I'm assuming the small molded pieces will
dry faster than a large slab of it.
William de Grandfort
=====
Every heart to love will come... but like a refugee.
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