All the recipes are below. I decided to start by trying to make quince paste. I do not understand why I have to peel and core them and then put the pits in a little baggy with the lemon peel. Instead, I put everything in, so about 1kg of quince with 1kg of sugar and the peels of 2 lemons.
OK! Using the fruit press on whole cooked fruit is really hard and not efficient. In future, I will peel and retain the pits to add in a little satchel with the peeled zest of 2 lemons. Ugh, that will be so much easier!
I boiled the resulting strained liquid once, ran this through a fine mesh sieve, then brought it to a boil again, using the cold plate method to decide when it was gelled. I then buttered a piece of parchment paper which I then used to line a cookie sheet, and poured out the quince paste, putting it in the refrigerator to help it set.
I set beautifully, but now I wonder what to do with it. How do I store it like this? I think using small Mason jars would be better.
https://www.tasteofhome.com/recipes/apple-quince-pie/
https://www.lapresse.ca/noel/deguster/recettes/201312/10/01-4719602-delices-du-coing.php
https://www.marieclaire.fr/cuisine/cotignac,1195864.asp
http://cuisinemaison63.canalblog.com/archives/2017/10/28/35811819.html
https://cuisine.journaldesfemmes.fr/encyclopedie-produits/1957580-coing/
https://www.delicious.com.au/recipes/sage-rubbed-porchetta-quince-glaze/oO10tZWW
https://champagne-tastes.com/quince-recipe-puff-pastry-tart/
https://marocmama.com/quince-cake-with-walnuts/
https://www.yummly.com/recipes/quince-desserts
No comments:
Post a Comment