[Sca-cooks] Cotignac Was: Late SCA-Period Sweets?

[Anne-Marie Rousseau]

at my grocery store, next to the chic chic cheese case I now am seeing pear paste (like 
quince paste but pears). its really really yummy with cambazola, just sayin'

so now I'm all inspired to take some of those pears I canned earlier and cook them down 
into yummy fruit pastes.

do we know of any period recipes for doing this with things other than quince?

--Anne-Marie, who can only eat so many pies... and has three apple trees and two pear 
trees, along with the baby quince and three baby fig trees :)

On Mon Oct  9 12:08 , "Holly Stockley"  sent:

>
>
>> >
>> > Speaking of cotignac, is there a trick?  When I cook down quinces (or
>> > Japanese quinces) I get something like applesauce.  Is cotignac made 
>>from
>> > the strained juice?  The references I've seen don't seem to say that.
>> >
>> > Sandra
>> >