[Sca-cooks] Quince Query
sclemenger at msn.com
Wed Oct 14 07:22:23 PDT 2009
I've used the crockpot to make both "white" and "black" quince paste, and it
worked brilliantly. I would have loved to have had that old crockpot when I
was making apple butter a few weeks ago. Good LORD I had to watch it like a
hawk as it thickened, and it took days!
----- Original Message -----
From: "Sharon Palmer" <ranvaig at columbus.rr.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 14, 2009 2:08 AM
Subject: Re: [Sca-cooks] Quince Query
> >I have been told, though I haven't tried it yet, that a really good way
> >boil down the quince mixture to get the paste is to do it in a crock
> >pot...leaving the lid off so it will reduce.
> I tried using a crockpot for plum preserves and it didn't work at
> all. They got brown and nasty and smelled like prunes, but hadn't
> thickened. I did a second batch in a sheet pan spread out half an
> inch thick in a low oven, and it worked brilliantly. I got clear
> pink beautiful preserves that tasted great. That was plums not
> quinces. I had the crockpot close to full. Maybe it would work with
> a smaller batch.
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