sjk3 at cornell.edu
Mon Oct 9 11:18:01 PDT 2006
>Hmm, I've never tried it without honey or sugar. The recipe from Menagier
>de Paris uses honey. That takes longer. IF you've added extra sugar (or
>honey) and IF the quinces aren't too overripe then it's just like making jam
>but boiled down a little more. Use the full pulp, not just juice. If you
>cook it until a wooden spoon pulled arcoss the bottom of the pan leaves a
>track for about 2 seconds, it will usually set up as soon as it's cool. I
>use a baking sheet with a light coating of cooking spray, sprinkled with
>sugar. Though I'd love to get a more period mold someday.
I've tried that, but ended up adding so much sugar I felt like I was making
candy. The paste/sauce even looked quite glossy, but still tasted like it
needed more. If that was because the quinces weren't ripe, how do I know
when they are? They never soften, and they smelled lovely, so I thought
they were ready.
More information about the Sca-cooks