| Author |
Message |
NannyP
Joined: 13 Apr 2005
Posts: 10919
Location: 86310 Nr St Savin
|
 Posted: Thu Jul 26, 2007 7:06 pm Post subject: Quince |
 |
|
Not ready yet, but doing well. |
|
| Back to top |
|
 |
jaydee67
Moderator
Joined: 14 Apr 2005
Posts: 4903
Location: Shetland Islands
|
| Posted: Thu Jul 26, 2007 7:42 pm Post subject: |
|
|
| What are you going to do with them? |
|
| Back to top |
|
|
NannyP
Joined: 13 Apr 2005
Posts: 10919
Location: 86310 Nr St Savin
|
| Posted: Thu Jul 26, 2007 8:57 pm Post subject: |
|
|
I aksed on the French forum about this thick jelly we'd had in Spain with manchego cheese on thin slices of bread. This was the answer and this is what I think I will make.
| Quote: | It is called Membrillo. You cut up quinces and cover with cold water, boil, then simmer until soft. Strain off water and put fruit through a sieve or mouli. Weigh the pulp and put an equal amount of sugar in a heavy saucepan. Cook over a low heat, stirring constantly (it is very easy to burn!) until it is a dark, plum colour. Spread on a tray and leave to set. I had a mega crop of quinces a few years ago and made enough for about 10 years. There is a delicious recipe in the Moro cookbook for duck with a membrillo sauce.
regards
Lisa |
|
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10145
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Jul 26, 2007 9:22 pm Post subject: |
|
|
| quince jam...............................1 kilo chopped qince( the whole lot) plus 1 kilo sugar......put in thick bottom pan.......just cover with water.........cook till all liquid evaporates........mashing the fruit as you keep stirring. regularly.....about 1 and half hours...dont let it burn...push thro sieve bottle into warm sterilized jars....makes between 2 /3 jars..........just multiply the quantitys for more |
|
| Back to top |
|
|
|
FAQ
Search
Register
Log in
