[Sca-cooks] Single quince recipe?

[Phil Troy / G. Tacitus Adamantius]

On Nov 27, 2007, at 12:20 PM, S CLEMENGER wrote:

> You could make murri with it (that would be appropriately medieval).
> In more modern terms, it'd be wonderful in a warm fruit compote  
> (colors could be just stunning), or perhaps a tart? or a pastry- 
> wrapped baked apple idea like a baked apple dumpling?
> --Maire

There's a 15th-century English recipe for quinces that might work if  
the quince is large-ish.

> “.xxj. Quyncis or Wardouns in past. -- Take & make fayre Rounde  
> cofyns of fayre past; (th)an take fayre Raw Quynces, & pare hem with  
> a knyf, & take fayre out (th)e core (th)er-of ; (th)an take Sugre y- 
> now, & a lytel pouder gynger, & stoppe (th)e hole fulle ; &  
> cowche .ii. or .iij. wardonys or quynce3 in a cofyn, & keuer hem, &  
> lat hem bake ; & for defaut of Sugre, take hony ; but (th)en putte  
> pouder Pepir (th)er-on, & Gyngere, in (th)e maner be-for sayd.”
> -- Harleian Ms 279, ~1420 C.E. “Two Fifteenth-Century Cookery-Books”
> ed. Thomas Austin, pub. Early English Text Society, printed by
> The Oxford University Press, 1888, reprinted 1964 and 1996
>
> XXI. Quinces or wardens in paste. -- Take and make nice round  
> piecrusts of good pastry, then take good raw quinces, and peel them  
> with a knife, and neatly take out their cores. Then take enough  
> sugar, and a little powdered ginger, and stuff the core holes full;  
> and lay two or three wardens or quinces in each piecrust, & cover  
> them, and let them bake; and if you have no sugar, take honey; but  
> then put powdered pepper on them, and ginger, in the same manner as  
> above.

Adamantius