Quince Basics Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SELECTING,STORING,PREPARING
Directions:
SEASON: October and November
LOOK FOR: Golden yellow, round or pear shaped fruit with rather fuzzy
skin. Avoid small, knotty fruit and fruit with bruises.
TO STORE: Refrigerate quinces; use them within 2 weeks.
TO PREPARE: Peel the fruit, cut it in half, and remove all the seeds
and every bit of core. Slice the fruit; in a saucepan over medium
heat, in 1 inch of boiling water, place the slices; when the water
boils again, cover the pan, reduce the heat to low, and cook the
slices until tender. Add sugar to taste. the cooked fruit will remain
firm though tender.
TO SERVE: cooked fruit may be used as a sauce, a dessert, and in
puddings, pies, and tarts.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp
LOOK FOR: Golden yellow, round or pear shaped fruit with rather fuzzy
skin. Avoid small, knotty fruit and fruit with bruises.
TO STORE: Refrigerate quinces; use them within 2 weeks.
TO PREPARE: Peel the fruit, cut it in half, and remove all the seeds
and every bit of core. Slice the fruit; in a saucepan over medium
heat, in 1 inch of boiling water, place the slices; when the water
boils again, cover the pan, reduce the heat to low, and cook the
slices until tender. Add sugar to taste. the cooked fruit will remain
firm though tender.
TO SERVE: cooked fruit may be used as a sauce, a dessert, and in
puddings, pies, and tarts.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp