[Sca-cooks] quince question - BLETTING!

[Nancy]

The Martha Washington cookbook by Karen Hess has several quince recipes, but I don't think any of them are for candying.  You probably wouldn't want to try candying an ornamental fruit---I think a "real" quince will have better flavor.

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

> To: sca-cooks at lists.ansteorra.org
> From: ddfr at daviddfriedman.com
> Date: Mon, 16 Nov 2015 10:49:46 -0800
> Subject: Re: [Sca-cooks] quince question - BLETTING!
> 
> I don't suppose you have a period recipe for candied quince? I have a 
> number of period quince recipes, including a very simple quince preserve 
> from al Warraq. I also have a quince tree (cydonia).
> 
> On 11/16/15 5:38 AM, Samia al-Kaslaania 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
> >>
> >> On Nov 15, 2015, at 4:30 PM, Patricia Dunham <chimene at ravensgard.org>
> > wrote:
> >>> We were amazed to find an actual quince fruit on our decorative
> > flowering quince in the middle of the summer!
> >>> I know (theoretically) that quinces are among those fruit that ripen by
> > the rather weird process called "retting", which involves ALMOST letting the
> > fruit rot!
> >>> Can anyone advise about how to identify the magical moment between ret
> > and rot, and what one might usefully be able to do with ONE small quince
> > (let's see, it's now at 74g or 2 & 5/8 oz; about an inch-and-a-half to 2
> > inches diameter). The surface is slowly wrinkling up, feels sort of waxy to
> > the touch, smells wonderful, of course, is completely dry at this point.
> > It's been in the house at least a month, I have it in a small glass dessert
> > cup, in a wire hanging basket, so it's getting good air circulation, but
> > won't drip liquid on anything, if it goes squishy without my noticing.
> >>> Any info gladly received, THANKS!
> >>>
> >>> Chimene in Adiantum
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
> >
> 
> -- 
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org