Condonack*
| Categories: | English 16th century fruit quince |
| Original Source: | Thomas Dawson, The Second Part of the Good Huswifes Jewell |
| Secondary Source: | |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
None
Ingredients
| 6 | quinces, pared and skinned |
| 1-1/2 c. | sugar |
| 1/2 tsp. | cinnamon, nutmeg, ginger and cloves |
Steps
- 1/2 teas. of cinnamon, nutmeg, ginger and cloves were put into mixture and boiled while stirring constantly.
Cooked it till it no longer stuck to sides of pot (stayed in center) - Strewed granulated sugar on shallow baking pans, enough sugar to make a bed (we couldn't see bottom of pans).
We spread the quince mixture in the pans & placed in the oven at 200° -- we will turn them over when dry enough and add more sugar so that sugar will be above & below. We will dry until like fruit leather and cut into pieces.
Note
6 Quinces pared and skimmed
made
1 lbs Quinces (mushed)
We boiled it.tried straining, ended up putting in food processor.
To 2lbs quinces we added 1 1/2 sugar 3/4 lb.
Quince season is Autumn. Can be very expensive but this goes a long way.
These tasted like "spice" gumdrops -- would be nice addition to light sweet nibbles