Yesterday the sun shone brightly and it was pleasantly warm. We called on our plumber on a client matter and after coffee and a small 'rhum agricole de Martinique' we were ready to leave. We did not get away so lightly. Before we could start the car we were called back to help ourselves to a tree load of quinces and another of apples. If you have not come across quinces before they are rather large pear like looking objects covered in a furry down. Our task was not made any easier by the late autumn activity of a large number of hornets who were also busy making hay. We managed to avoid each other. After filling three great bags full of the stuff and trying to make our escape we were summoned back to continue the 'recolte' with words of encouragement such as "I don't spray any of them, the're completely organic." We drove home discussing the various things we might do with 20 kilos of quince and apples.
After lunch we turned to the serious business of jam making and what better place to start than 'French Provincial Cooking' by Elizabeth David. At page 457 is the recipe entitled 'Marmelade de coings' Basically one boils the quince till the skins become soft but have not reached the splitting stage, then they are left to cool before the fruits are skinned and cored. The skin and core is then put into a large jam making pot and boiled further whilst the flesh is sliced and set aside. After leaving the skins and cores to cool you then force this pulp mixture through a sieve into a bowl. For every kilo of pulp you add a kilo of sugar. You then mix together the sieved pulp, sugar and sliced fruit and continue to boil until it reaches the setting stage. It is then that the finished 'marmelade' is place into sterilised jars. I think the 'marmelade' will make a nice addition to our breakfast table and it will be interesting to see if we have any feedback from our guests.
Elizabeth David comes to the rescue
work in progress
No comments:
Post a Comment