[Sca-cooks] quince marmalade recipe

[Claire Clarke]

------------------------------

Message: 4
Date: Tue, 5 Oct 2010 10:21:42 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] quince marmalade recipe
Message-ID: <p0624080fc8d10800a7a6@[10.0.1.8]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

>Salvete
>
>Fate (in the shape of my future mother-in-law)was kind enough to 
>ghift me a big basketr full of fresh quinces, straight off the tree. 
>Right now, I'm making jelly. Next, paste. After that I will cook 
>some of the dowen for honey-pickled quinces and pie filling, and I'm 
>also thinking of masking some oldfashioned quince marmalade. So my 
>question - has anyone tried a particular recipe and found it good 
>(or bad)? 
>
>THanks

I too would like an answer to that question; we have a quince tree 
and they have been coming ripe.

David/Cariadoc
www.daviddfriedman.com

------------------------------
I made quince paste this way last year and the results were rather good. It
is based a little bit on the recipe for Cotignac in Le Menagier

Peel, core and cut up the quinces. Put into a saucepan with some red wine
and a little ginger, cinnamon and pepper and simmer until the quince is
soft. Press the whole lot through a strainer, then return to the saucepan
with an equal volume of sugar to the volume of quince puree.  

Cook, stirring until the spoon, drawn through the mixture, makes a clean
line across the bottom of the pan. Pour into trays (or whatever) lined with
plastic wrap or baking paper and leave to cool.

Angharad