Quince Paste | Clipmarks


	Quince Paste

draleaf

7-12-2008 8:55 PM

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quince paste

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/20f067df-fd1c-4d87-9833-327b128d66a6/87AF876E-6EAA-4352-9DC4-9D5C30BF7546/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://crackinggoodegg.blogspot.com/2008/04/challenge-book-7-its-quince-week.html" href="http://crackinggoodegg.blogspot.com/2008/04/challenge-book-7-its-quince-week.html" style="font-size: 11px;">crackinggoodegg.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://crackinggoodegg.blogspot.com/2008/04/challenge-book-7-its-quince-week.html"><STRONG><SPAN>George's Quince Paste</SPAN></STRONG><BR /><DIV><SPAN>(adapted from Cook's Companion)</SPAN></DIV><BR />8 quinces, washed and peeled<BR />1 cup water<BR />juice 1 lemon<BR />sugar<BR /><BR /><DIV>Cut the quinces into chunks and put into a large saucepan with a tightfitting lid. Add water, lemon juice and a quarter of the cores and pips. Cover and cook over a medium heat until quinces are cooked through.</DIV><BR /><DIV>Pass through a food mill and weigh the puree. Mix the puree with three-quarters of its weight of sugar. Return to a wide based saucepan.  The original recipe says to cook over a moderate heat, stirring every few minutes until the paste leaves the side of the pan. I suggest using a very low heat to avoid burning.  By the time it's cooked, it should be a deep red. This will take 3-4 hours.</DIV><BR />Let the mix cool a little and then pour into a lined tray. Dry the mixture in a warm place for several days or overnight in a gas oven with the pilot light on. Keep well wrapped in greaseproof paper and alfoil.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/87AF876E-6EAA-4352-9DC4-9D5C30BF7546/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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