[Sca-cooks] Ripening quinces

[Stefan li Rous]

Talana gave some useful info on using quinces before they are fully  
ripe and why and said:

<<< That quicker break-down is part of why I prefer riper fruit.   
Also, the riper the quince, the more flavor it has, which is likely  
why the quince wine recipe from Farley's "Art of London Cookery" calls  
for fully ripe quinces.  Don't worry, the ripe fruit has sufficient  
pectin to allow your paste to set firmly. >>>

Why would you "worry about having sufficient pectin to allow your  
paste to set firmly", when making a quince wine?  I would think you  
would want *no* setting when you were making wine. For a wine though,  
I can understand wanting as much sugar in the fruit as you can get,  
which would mean using the ripest fruit you have.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****