[Sca-cooks] Quince Query
ddfr at daviddfriedman.com
Fri Oct 9 12:34:15 PDT 2009
>I always find when working with Dawson that it pays to look at other
>better instructions or explanations of methods.
Yes. I did. Dawson himself has a "Marmelet of Quinces" in which you
are using the pulp after boiling away the liquid ("and when your
liquid is well consumed away"). I've also done a Hugh Platt recipe,
although not the Genua of quinces, which seems to be something
somewhat different and a bit more complicated than I felt like trying.
But I didn't find any clear answer to my question.
The pulp came out as an applesauce like product, tasty enough but not
what I think the recipe is supposed to be producing. Unfortunately, I
got distracted and let the other half of the experiment burn, so will
probably repeat tonight--I still have quinces left.
Incidentally, does anyone know if quinces can be ripened after
picking? Many of mine are deadfalls, mostly a bit green.
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