[Sca-cooks] contignac

Sue Clemenger mooncat at in-tch.com
Wed Oct 11 07:31:50 PDT 2006

Don't take my meanderings as gospel memory....I did this about 10 years ago,
and I wrote the post under the influence of cold medication, so I could very
easily be wrong about when I added the sugar.
I think pressure-cooking would definitely be worth a try.  And I'm sorry
that I don't remember about how much water, exactly.  I do recall following
sugar/fruit proportions as laid out in Fettiplace, and I know I varied the
water amounts between the two batches, but that's about it.  Sorry.  ;o(
----- Original Message -----
From: "Sandra Kisner" <sjk3 at cornell.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 11, 2006 7:58 AM
Subject: Re: [Sca-cooks] contignac

> >I think I did the *initial* cooking (prepared fruit, some water, the
> >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
> >crockpot, and turned it on low.
> Interesting.  In the past I've cooked the fruit and milled it, *then*
> 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.

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