Rosewater and quinces! An Eastern breeze in the quinces, the special cooking recipe from Chef’s Handyman!
Twice as much quince! After handling all the quinces in the bag, new ones had been arrived. Yes, right! Our family was overwhelmed by the glut of quinces. With all the love for quinces, too much is too much. In my last post I have mentioned the salty soup. I will post this cooking recipe next time. For this article I have chosen this special cooking recipe from Chef’s Handyman with rosewater and quinces.
Cooking recipe for 4 persons:
Peel 3 lb of quinces. Take out core. Cut quinces in pieces. Place pieces in a pan. Add 0.5 cup of orange juice. Simmer quinces for 15-20 minutes or until soft. Mix with a hand blender. Weight quinces and place 14 oz. in a pan. Add 14 oz. of preserving sugar and 1 tbsp. of vanilla sugar. Bring puree to the boil. Cook for 5-10 minutes on medium heat. Stir well.
Prepare baking pan 15 x 20 cm or 6 x 8 inches with parchment paper. Dust with grated coconut. Fill in quince puree. Allow to dry for 3 hours. Sprinkle with grated coconut on the top. Allow another 1-2 days to dry. Turn puree, sprinkle with grated coconut and dry for another 2 days. The puree must thicken like jelly.
Test if middle of the jelly had been thicken as well. Then take puree out and cut in small pieces. Serve quince delight with tea.
Chef’s Handyman tip: Cut out star shapes with a biscuit cutter and use the quince delights for decoration or as side dish for winter tea.
Shopping list for 4 persons:
Fruits: 3 lb quinces or 15 oz. quince puree
Juices: 5 fl. oz. orange juice
Baking Ingredients : 15 oz. preserving sugar, 1 tbsp. vanilla sugar, 1 tbsp. rosewater
Nuts: 2 oz. coconut ground
This cooking recipe from Chef’s Handyman will be published in the new e-cookbook: ‘Cookies and Spices’ at the end of November. More information about the e-cookbook from Chef’s Handyman to follow!
