Quince Update 2
Nov. 6th, 2020 11:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
anna_wingHousekeeper made a nice quince tart yesterday, with homemade rich shortcrust pastry. This is not the climate for puff pastry, and we ran out of frozen, after the supermarket I usually get it from had to close for disinfection when one of its staff got COVID19.
It came out really well, texture-wise, but did still need a bit of sugar, so I tried sprinkling it lavishly with the ginger sugar left over from the candied ginger experiment, and it was delicious. So when we do the next batch of cotignac this weekend, we will take the ferocious old ginger from the first candied-ginger batch, which was a bit strong even for me, shred it, and add it to the quince paste as it cooks.
And maybe I could order some more quinces while they are in season, and housekeeper can stew them and freeze them for future quince tarts, or quince ice-cream....
It came out really well, texture-wise, but did still need a bit of sugar, so I tried sprinkling it lavishly with the ginger sugar left over from the candied ginger experiment, and it was delicious. So when we do the next batch of cotignac this weekend, we will take the ferocious old ginger from the first candied-ginger batch, which was a bit strong even for me, shred it, and add it to the quince paste as it cooks.
And maybe I could order some more quinces while they are in season, and housekeeper can stew them and freeze them for future quince tarts, or quince ice-cream....
