mooncat at in-tch.com
Tue Oct 10 16:51:50 PDT 2006
I think I did the *initial* cooking (prepared fruit, some water, the sugar)
on the stove top. When the fruit had gotten soft enough, I put it through a
food mill (I have a china cap one), and put the (sweetened) puree into the
crockpot, and turned it on low. No lid, 'cuz I was trying to get it to
thicken quite a bit. Stirred it once an hour or so. IIRC, I did it over
the course of a weekend (I get the willies thinking of leaving something
like that plugged in when I'm not around.) I think I started it so that it
first went into the crockpot in the evening, but I'm not positive, sorry.
It's been a while.
It started out looking like a sort-of pink-tinged apple sauce, thickened to
an apple butter, and continued to thicken. The longer it cooked, the darker
red/purple it got, until the final product (which was pretty stiff) was such
a dark purple it was almost black.
The "light/white" half of the paste is cooked much more quickly, to minimize
the exposure of the fruit to the heat (to minimize the color change, I
assume). When finished, it had a completely different texture--almost like
dried, sweetened papaya spears, rather than a flexible, but dry fruit paste.
I'm not sure (since I didn't have a chance to repeat it) if that was an
error on my part with the sugar, or just the nature of the two different
Lots of fun to play with, though. ;o)
----- Original Message -----
From: "Sandra Kisner" <sjk3 at cornell.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, October 10, 2006 10:24 AM
Subject: Re: [Sca-cooks] contignac
> >Crock pots *totally rock* for this sort of thing. I made the "black"
> >of a black and white quince paste (from Fettiplace) quite successfully,
> >several years ago. Haven't had the chance to repeat it since then,
> >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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