[Sca-cooks] contignac

Sandra Kisner sjk3 at cornell.edu
Tue Oct 10 09:24:28 PDT 2006

>Crock pots *totally rock* for this sort of thing.  I made the "black" part
>of a black and white quince paste (from Fettiplace) quite successfully,
>several years ago.  Haven't had the chance to repeat it since then, though,
>because I haven't had another chance at quinces....

Do you just put the paste and sugar in and cook with the lid off?  How 
long?  (I'm wondering if I could leave it safely overnight, as I'm seldom 
home for really long periods of time most days).


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