At long last QUINCE
Having come into a few pounds of quince, I'm trying a few things.
Ratafia inspired by the spices from this site http://www.historicfood.com/Quinces%20Recipe.htm , but the cooked method from this site http://missioncommunitymarket.org/2013/09/mercado-kitchen-quince-ratafia-two-ways/
1 lb quince chopped, cores and peels (fuzz washed off)
3/4 cup turbinado sugar
2 whole cloves
1 2 inch piece of cinnamon stick
3 grains of paradise (in lieu of white pepper)
1 quart brandy (AppStrawBrandies raisin brandy, made by a local CT guy, which my wine shop recommended for the project).
And also Paste of Genua
To make Paste of Genua, as they doe beyond the Seas
Boile faire yellow Peare-Quinces tender in their skinnes, and so let them stand vntill the next day, till they be colde, then pare them, and scrape all the pulp from the coare, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it vpon a little chafingdish of coales, alwaies stirring it, then boile these pulps in double refined Sugar, and so let it boile, always stirring it vntill it come to a candie height, with as much Rosewater as will melt that Sugar, and put in your pulps, alway stirring it in the boiling, vntill it come from the bottome of the Posnet, then fashion it vpon a pie plate, or a sheete of glasse, some like leaues, some like halfe fruits, and some you may print with moulds, set them into a warme Ouen after the bread is drawne, or into a Stoue, the next day you may turne them, and when the stuffe is through dry, you may box it, and keepe it for all the yeere, but be sure it be through dried before you lay it vp in store.
From John Murrel, A Daily Exercise for Ladies and Gentlewomen, (London: 1617)
I only have one day to play, so I'm going to proceed as for apple sauce (rough chop peel & pips included, cook, food mill), then cook an equal weight of peaches, hit them with the stick blender, and combine and add an equal weight of sugar and a TINY amount of rosewater to avoid it tasting like soap, and cook down until it will set up. Then dry as for fruit leather: http://www.simplyrecipes.com/recipes/how_to_make_fruit_leather/
I can see why the added colorants in period. It's a rather dull tan color, but the flavor is good. As I was stirring in the rosewater I was strongly reminded of turkish delight.
Quince, sure has lots of pectin in it. I could see gel building up on pips that had been left in the sink.
The final weights were: 1 lb. quince mash, 3/4 lb. peach mash, 1 lb. sugar, 1/2 tsp rosewater.
**Two weeks later I cut the paste into pretty bits. It looks like the top crystalized a bit, and the middle ones are still quite moist though they do hold their shape.
Edit: After the summer I checked the tin and it had gone to mold. Oh well. I'll try again eventually.
Ratafia inspired by the spices from this site http://www.historicfood.com/Quinces%20Recipe.htm , but the cooked method from this site http://missioncommunitymarket.org/2013/09/mercado-kitchen-quince-ratafia-two-ways/
1 lb quince chopped, cores and peels (fuzz washed off)
3/4 cup turbinado sugar
2 whole cloves
1 2 inch piece of cinnamon stick
3 grains of paradise (in lieu of white pepper)
1 quart brandy (AppStrawBrandies raisin brandy, made by a local CT guy, which my wine shop recommended for the project).
And also Paste of Genua
To make Paste of Genua, as they doe beyond the Seas
Boile faire yellow Peare-Quinces tender in their skinnes, and so let them stand vntill the next day, till they be colde, then pare them, and scrape all the pulp from the coare, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it vpon a little chafingdish of coales, alwaies stirring it, then boile these pulps in double refined Sugar, and so let it boile, always stirring it vntill it come to a candie height, with as much Rosewater as will melt that Sugar, and put in your pulps, alway stirring it in the boiling, vntill it come from the bottome of the Posnet, then fashion it vpon a pie plate, or a sheete of glasse, some like leaues, some like halfe fruits, and some you may print with moulds, set them into a warme Ouen after the bread is drawne, or into a Stoue, the next day you may turne them, and when the stuffe is through dry, you may box it, and keepe it for all the yeere, but be sure it be through dried before you lay it vp in store.
From John Murrel, A Daily Exercise for Ladies and Gentlewomen, (London: 1617)
I only have one day to play, so I'm going to proceed as for apple sauce (rough chop peel & pips included, cook, food mill), then cook an equal weight of peaches, hit them with the stick blender, and combine and add an equal weight of sugar and a TINY amount of rosewater to avoid it tasting like soap, and cook down until it will set up. Then dry as for fruit leather: http://www.simplyrecipes.com/recipes/how_to_make_fruit_leather/
I can see why the added colorants in period. It's a rather dull tan color, but the flavor is good. As I was stirring in the rosewater I was strongly reminded of turkish delight.
Quince, sure has lots of pectin in it. I could see gel building up on pips that had been left in the sink.
The final weights were: 1 lb. quince mash, 3/4 lb. peach mash, 1 lb. sugar, 1/2 tsp rosewater.
**Two weeks later I cut the paste into pretty bits. It looks like the top crystalized a bit, and the middle ones are still quite moist though they do hold their shape.
Edit: After the summer I checked the tin and it had gone to mold. Oh well. I'll try again eventually.