[Sca-cooks] quince question - BLETTING!

[Johnna Holloway]

Probably not worth the bother for one small quince, but there is an excellent book titled Quinces: Growing and Cooking by Prospect Books. Worth knowing about if you are into quinces.
https://prospectbooks.co.uk/products-page/current-titles/quinces-growing-and-cooking/

If you come across more fruit, take a look at this lovely quince paste here
http://www.historicfood.com/Quinces%20Recipe.htm

Johnnae
Sent from my iPad

> On Nov 16, 2015, at 8:38 AM, Samia al-Kaslaania <samia at idlelion.net> wrote:
> Hi Chimene , I've only ever used quince cooked. We slice it and candy it like ginger. It
> turns a lovely orangey-pink color and the taste is ambrosia. Easy enough to
> do for one quince. 
> Samia
> 
> -----Original Message-----
> Actually, quinces can be used before rotting.  I have worked with both
> flowering quince (Chaenomeles) and fruiting quince (Cydonia) and the fruits
> were not "bletted;" when I bought them at the grocery store they weren't
> bletted either.  As to one small quince....probably best to use for the
> pectin to set other types of fruit jellies/jams.  Or you can look around
> your neighborhood to see if anyone else has any and combine them.  
> 
> Nancy Kiel
>> 
>> well fiddle-de-de-de!  retting is for linen, BLETTING is for
> "rotting-ripe"! o-watta-goos-iyam! came to me as I was washing dishes.
>> thx,ch
>>>