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Wednesday, August 19, 2015

KRIS WITH 13 CENTURY RECIPE FOR QUINCE SAUCE

Quince
Photo by: Lord-Williams
criso (Gr. gold) 1. crisomela, a type of small yellow quince that is good smelling. 2. a type of apricot. 3. cris or kris, Malayan dagger, 4. L. Chrysolina cerealis, Eng. rainbow leaf beetle common in England.) [Castro. Alimentación.1996:242; and ES: RAE 2001]

QUINCE SAUCE ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS, #522. PASTA DE MEMBRILLO, p 284

½  lb quince
1 ½  lb honey
1 ½ lb sugar

Garnish[1]


An Excellant Sauce for Ice Cream, Puddings and Cakes
Photo by: Lord-Williams
Mint leaves
Blueberries


Preparation

Wash quince(s) and put it in a pot with enough water to cover. Bring it to a boil. When the quince is soft, remove it. Skin it and remove the core.

Put it back into the pot and heat it. Add honey and sugar to make it thin and transparent.

[1] The Medieval Spanish Chef’s addition.




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