[Sca-cooks] contignac
Sandra Kisner
sjk3 at cornell.edu
Wed Oct 11 06:58:58 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.
Interesting. In the past I've cooked the fruit and milled it, *then* added
the sugar. I suspect I do this because when I make applesauce I don't add
the sugar until the end so I know how much I need for that batch (often
very little). That, and I'd be afraid of the sugar burning in the long
time (and little liquid - how much do you use?) it takes the quince to
soften. I've even considered pressure cooking the quince to get the
softening started, then moving to stovetop if needed.
Sandra
More information about the Sca-cooks
mailing list