Thursday, 20 December 2012 12:53

Try a quince

Quince looks like a cross between an apple and a pear. If you have ever seen old-time recipes for jams and jellies, you will see at the onset that quince jelly was prepared more than any other. That's because quince is very high in pectin and our 'foremothers" didn't need a thickening agent to "put up" jars of this aromatic fruit. If you have ever cooked with quince, or plan on it, you will notice that if you cook it long enough either in the oven or on the stove top, the flesh turns red. Don't worry, it is just a natural cycle and does not ruin the taste. FYI, do you know what 'marmalade' really means? As my father always told me, look it up! In the meantime, enjoy my version of a baked stuffed apple. A little different but oh so sticky!

Published in The Cooking Edge


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