[Sca-cooks] Cotignac

Sandra Kisner 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.


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