tag:blogger.com,1999:blog-18071407.post6627401090630634626..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Making quince juiceKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-65586441386825757912014-03-10T02:16:04.530+01:002014-03-10T02:16:04.530+01:00As an Iranian Registered Nurse I want to inform yo...As an Iranian Registered Nurse I want to inform you that we have mixed the water of quince jam with cold water and gave it to the clients that suffer from severe nausia or vomiting after Chemotherapy. It is wonderful. It really works.<br />majid3663@ymail.comAnonymoushttps://www.blogger.com/profile/03091259823078178433noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4906684138826085122010-10-21T01:47:30.850+02:002010-10-21T01:47:30.850+02:00actually quince paste - cotignac- sets up easily. ...actually quince paste - cotignac- sets up easily. but the cooked pulp and syrup through a processor (peel the quinces and core and seed though) and cook down. The fruit can also make a great cmopote as it doesn't get as mushy as apples or pears.<br />birzsalmasajt in hungarian, DULCE de membrillo in spanish (membrillo is the quince itself) Doce do marmelo in portuguese. And if you check it, you'll see that the original "Marmalade" refers to a quince confection.Jeromehttps://www.blogger.com/profile/13576197663775401644noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80440594028605498282009-11-09T07:56:51.798+01:002009-11-09T07:56:51.798+01:00Leon, two words for you: halogen lighting.Leon, two words for you: halogen lighting.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11902416329587850082009-11-09T01:22:29.298+01:002009-11-09T01:22:29.298+01:00Ken,
How do you achieve those subtle double shadow...Ken,<br />How do you achieve those subtle double shadows on your first and second photos. Great shots.<br />LeonLeon Simshttps://www.blogger.com/profile/17609891995057827081noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67672532299196634732009-11-08T21:47:49.221+01:002009-11-08T21:47:49.221+01:00Ch., I'll send you some quince jelly as soon a...Ch., I'll send you some quince jelly as soon as I get a chance. Unless you just want to come over here and get it yourself.<br /><br />CHM, you too. I'll save you some for next summer. I've made pâte de coings too and it is good. I made so much that we didn't know what to do with it all. I talked to our Dutch friend Simone today at SuperU, and she said she has been busy making pâte de coings this fall too.<br /><br />Veronica, pâtes de fruits, whether quince or other fruits, are a standard item here in France.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49017322126602622232009-11-08T16:41:32.235+01:002009-11-08T16:41:32.235+01:00Love the quince juice photo. The light and the an...Love the quince juice photo. The light and the angles are really nice. I especially like how the cutting board and the photo are at opposite angles. I would love to have some quince jelly to put on my toast this morning!Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10737603716191656502009-11-08T15:21:18.043+01:002009-11-08T15:21:18.043+01:00Thanks to you, Autolycus, I just learned a new Fre...Thanks to you, Autolycus, I just learned a new French word: cotignac. My grandmother used to make it when I was a young boy, and that was more than seven decades ago, but she called it "pâte de coings" [cotignac, membrillo]. I just loved it. I do love quince jelly also and, believe me, Ken's is outstanding.<br /><br />Here is an interesting link for cotignac:<br />http://www.grouprecipes.com/48006/cotignac-of-quinces---quince-marmalade.htmlchmnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81965511372857011982009-11-08T15:13:02.600+01:002009-11-08T15:13:02.600+01:00It seems that Cotignac is quince paste. I saw some...It seems that Cotignac is quince paste. I saw some at Whole Foods yesterday. Quince reminds me of rhubarb since both require sugar to make them palatable but the end result : wonderful!Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48241514021389941232009-11-08T13:47:13.701+01:002009-11-08T13:47:13.701+01:00I love quince jelly too! Don't throw away the ...I love quince jelly too! Don't throw away the pulp though. You can make quince cheese/membrillo with it:<br /><br />http://www.cottagesmallholder.com/easy-quince-cheese-recipe-membrillo-467<br /><br />Lovely with cheese.<br /><br />Autolycus, cotignac sounds as if it's the same thing as membrillo -- I hadn't realised there was a French version.Veronicahttp://www.larecettedujour.org/noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32936553579562752162009-11-08T11:46:27.998+01:002009-11-08T11:46:27.998+01:00Decades ago, my mother was given some quinces and ...Decades ago, my mother was given some quinces and made some cotignac, a sort of stiff marmalade or paste. It looked beautiful, like the deep red of a stained glass window - but still very astringent and mouth-drying. One or two small pieces was more than enough.Autolycushttps://www.blogger.com/profile/17642868944400656922noreply@blogger.com