[Sca-cooks] Single quince recipe?

Mark Hendershott crimlaw at jeffnet.org
Tue Nov 27 09:53:30 PST 2007

Peel,  core and slice the quince.  Simmer in sugar syrup until tender 
and a sort of violet color (about 2 hours).  Cool and use it to make 
a tart tatin with apples.

I use a recipe from an old Chez Panisse cookbook.

Simon Sinneghe

At 09:26 AM 11/27/2007, you wrote:
>colleen.mcdonald at comcast.net wrote:
> > Surprisingly, I actually got a quince off of my tree this year - 
> it was just planted this spring.
> >
> > Anyone have a recommendation for a recipe that would use a single 
> quince?  Condoignac will take more quinces than I have access to 
> right now, so I'm looking for other recipes.  Doesn't have to be 
> medieval, though it would be nice.
>I'm thinking, an infusion in brandy or other strong spirit.
>Otherwise:  how about cooking it with sugar and making a mustard, like
>the Pear Mustard only with a quince?  That should make the lovely flavor
>last a long time, to enjoy over quite several meals.

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