RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Quince in Syrup - pareve
Mele Cotogne in Giulebbe ~~~~~~~~~~~~~~~~~~~~~~~~ Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In La cucina livornese, Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water. 2 pounds quinces For the syrup: 2 cups sugar 1 cup water, or as needed 1 tablespoon chopped fresh rosemary 2 whole cloves 2 cinnamon sticks In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices. To make the syrup: In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time. Transfer to a serving dish and refrigerate. Serve chilled. Makes 6 servings. Cucina Ebraica: Flavors of the Italian Jewish Kitchen Joyce Goldstein Chronicle Books www.epicurious.com/e_eating/e06_jewish_cooking/italian/intro.html Epicurious Food © 1998 CondéNet Inc. All rights reserved.
