saucepan.
Drain the quince and add it to the
ound cake pan.
Place quince in a bowl and cover
Cut quince in quarters, core and peel.<
stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce
tablespoons butter and the quince syrup in a bowl; brush
ver about half the diced quince paste. Spoon another third of
o not be concerned if quince discolours.
Place peels and
ress three cloves into each quince half. Place the fruit in
Combine the sliced quince, honey, water, and a pinch
Preheat oven to 400\u00b0F. Line a large oven tray with baking paper.
Cut 4 (4 inch) rounds from puff pastry. Arrange on tray about 1 inch apart. Heat quince paste with 2 tbsp water in a small saucepan until smooth. Brush pastry with some of the quince mixture. Arrange apples slices on pastry, overlapping slightly. Brush with more quince mixture. Bake for 20 mins, or until puff pastry is crispy and apple is tender.
Brush tarts with remaining quince mixture. Serve warm.
Bring quince and 7 cups water to
or the red cabbage and quince, place 1 cup water, the
nd orange juice. Add sliced quince and cook for 8-10
agine or Dutch oven. Cook quince, stirring, for 10 mins, or
Combine quince, 8 cups water and rose
andied zest.
Candied quince:
Peel the quince, slice it in
br>Remove from heat add quince slices stir once until coated
To make the quince juice, wash & wipe off fuzz
Place sliced
quince
in water quickly after slicing to prevent darkening.\tDrain
and
place
in
kettle
with 2 cups water.
Cook,
covered,
until tender, about 15 to 20 minutes. Add sugar and boil on high heat to thicken syrup.
Add vanilla and lemon juice
quickly.
Stir 2 or 3 times and boil for 3 or 4 more minutes.
Stir in almonds until evenly distributed and quickly remove
from heat.\tCool, then place in glass containers for refrigerator or canning jars for storing.
nd half a tablespoon of quince paste on each chicken fillet