[Sca-cooks] Rose hips (was Re: Pears in cream?)

[awench1 at cox.net]

I would love to know what you do with fresh rose hips.  When is the proper time to pick them, etc.

I've eaten the flesh of dried rosehips.  It is very much like eating fruit leather.

Felicia
> 
> From: Daniel Myers <edouard at medievalcookery.com>
> Date: 2004/10/06 Wed PM 03:53:54 EDT
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] Rose hips (was Re: Pears in cream?)
> 
> 
> On Oct 6, 2004, at 3:19 PM, Terri Morgan wrote:
> 
> > I'll save the ingredients to
> > use for dessert for the family and start pulling out my lingonberry 
> > juice or
> > Rosehip jam to make a quick dessert for tomorrow.
> 
> Speaking of rose hips, I bought some dried ones at Pennsic (just 
> because they were there) and now I'm wondering what to do with them.  
> If they were fresh I'd make a tart, but 'tis not the case.
> 
> Any ideas?  Can I soak them in wine or water or somesuch and use them 
> as I would fresh rose hips?
> 
> - Doc
> 
> 
> -- 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>   Edouard Halidai  (Daniel Myers)
>   Pasciunt, mugiunt, confidiunt.
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-