On 08/10/2011 21:17, kay wrote:
'AriesVal[_12_ Wrote:

I'm not going to do anything with them either but interesting to know
what they are and their name.


They've got a similar scented taste to them like quince. One or two make
a nice addition to apple pie or apple crumble.

The jelly is worth it if you have enough, but most jams and jellies are
a lot of bother unless you've got enough to make about 6lbs. Usual
method applies - extract juice (by boiling then squashing, a fruit press
is useful), add 1lb sugar to each pint of juice, boil till small drop
cooled on a saucer wrinkles when you push it with your finger. Worth
straining the juice if you want jewel-like clarity. It's one of those
jellies which tastes really good with fatty meats or with poultry.

I suppose you could make quince paste with them too - very intense
taste, very sweet, cut into small squares for nibbles. Portuguese origin
- portuguese for quince is marmelo, hence marmalade.

I always leave them, because they look so attractive, and I'd only be
able to pick about a pound, if that.

How interesting, thank you Kay



--
Don't forgive people because you're weak,
forgive them because you're strong enough to know that people make mistakes.
http://ariesval.wordpress.com/

In article ,
AriesVal wrote:
On 08/10/2011 21:17, kay wrote:

I suppose you could make quince paste with them too - very intense
taste, very sweet, cut into small squares for nibbles. Portuguese origin
- portuguese for quince is marmelo, hence marmalade.

I always leave them, because they look so attractive, and I'd only be
able to pick about a pound, if that.

How interesting, thank you Kay

I could produce easily over 20 pounds! But cheese (or paste) made
with those isn't all that sweet, because they are VERY acid; it IS
very sweet made with true quinces.


Regards,
Nick Maclaren.

On 08/10/2011 22:53, wrote:
In ,
wrote:
On 08/10/2011 21:17, kay wrote:
I suppose you could make quince paste with them too - very intense
taste, very sweet, cut into small squares for nibbles. Portuguese origin
- portuguese for quince is marmelo, hence marmalade.
I always leave them, because they look so attractive, and I'd only be
able to pick about a pound, if that.

How interesting, thank you Kay

I could produce easily over 20 pounds! But cheese (or paste) made
with those isn't all that sweet, because they are VERY acid; it IS
very sweet made with true quinces.

Regards, Nick Maclaren.

I see, and worth knowing, thanks again Nick

--
Don't forgive people because you're weak,
forgive them because you're strong enough to know that people make mistakes.
http://ariesval.wordpress.com/