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Friday, August 28, 2015

LAGAR WITH 15TH C RECIPE FOR QUINCE SAUCE

Lagar de Varas
Photo from: Eduardo Estéllez
lagareta, screw press; worm press; wine press. The king of León in the 11th C possessed one to press the grapes from his vineyards. For parts of the screw press see huso, viga de contrapeso de cantos and virxes . [Llamas. 1994:168; and Sánchez-Albornoz. 2000:115:124:138:ftn 124]

QUINCE SAUCE COOKED IN THE POT ADAPTED FROM NOLA’S liii-4 MEMBRILLOS COCIDOS EN OLLA

Ingredients

Boiling Quince in Wine
Photo by: Lord-Williams
1 l. wine
1 lb quinces
½ c peeled almonds
1 whole cinnamon tube
1 tsp cloves
1 tsp nutmeg
½ tsp mace
½ tsp grains of paradise
1 ½ c sugar

Garnish:
2 tsp sugar
1 tsp ground cinnamon
½ tsp cloves

Preparation

Boil peeled almonds in the wine. Strain the almonds and grind them in a food
Quince Sauce
Photo by: Lord-Williams
processor. Return them to the pot with the wine. Add quinces. Place spices in a bag and add them. Add sugar. Cover and cook until the quinces are soft. Remove them and peel them. Remove the core.


Put the quinces in a food processor and mash them. Return them to the pot and cook 5 more minutes.  Taste for sweetness. Add more sugar if necessary. Cook until the sugar is dissolved. Put the sauce in a dish and garnish with sugar and ground cinnamon and cloves.




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