[Sca-cooks] Quince recipes

[Ana Valdés]

I use a period recipe I got from same Maroocan book. It's a tagine made with lamb cooked with quinces persimmons or peaches and raisins. Lovely.
Ana

Skickat från min iPhone

> 17 nov 2015 kl. 18:12 skrev "Terry Decker" <t.d.decker at att.net>:
> 
> Lovely recipes.
> 
> Yup, quinces and medlars are both bletted.  So are presimmons, chequers, service tree fruit and mountain ash fruit.  The process reduces the astringency of the fruit by reducing acids and tannins and increasing sugars.
> 
> Having looked a little further into this. there are modern varietals of quince that are less astringent and can be eaten without bletting.  What one purchases at the market are likely from these modern varieties.
> 
> Bear
> 
> 
> I've heard of bletting medlars, but not quinces. Have i missed that?
> 
> I buy quinces from the local market, The Berkeley Bowl. They were not bletted. The quinces look fabulous this year.
> 
> As for quinces, there's a German recipe from the ca. 1350 Buch von Guter Spiese for chicken and quinces i cooked for a feast that would be nice for a family.
> 
> <recipes clipped>
> 
> Urtatim (that's oor-tah-TEEM)
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org