Monday, June 20, 2016

Quince Pudding in a Paste

Quince Pudding in a Paste


The Recipe
This recipe is from Elizabeth Lea's Domestic Cookery, Baltimore, 1869:



I chose this recipe because I already made a huge amount of quince marmalade and wanted to use it in a new and different way. You can read more about quince from the blog post I did on the marmalade by clicking here.

Modern Recipe Adaptation
Yield: 2 Pies

Step 1: Make the Quince Paste

What You Need:
  • 4 Quinces, Washed and Quartered
  • About 3 1/2 Cups  Granulated Sugar
  • Food Mill
  • Kitchen Scale
Directions:

1. Place the cut-up quince fruit, cores, peels, pips and all  into a thick-bottomed saucepan and cover with water. Bring to a boil and then reduce heat to medium and simmer for 40-45 minutes. Stir periodically to prevent sticking and to heat the fruit evenly.  Cook until the peels start to crack and the flesh of the fruit is soft enough to put through a food mill. 

2.  Remove the cooked fruit from the heat and allow it to rest for a few minutes until it is cool enough to drain. Drain the fruit and then work it through the food mill to release the pulp from the cores, pip and skin.

3. Using the kitchen scale, weigh the pulp and then place it back in the cooking pot. Add an equal weight of sugar (this should be about 24 ounces or about 3 1/2 cups), stir until all of the sugar and quince pulp is completely mixed. Bring the mixture to a boil and immediately remove from the heat, stir, and lower the temperature to medium low. Return to the now lower heat and cook this mixture for just about 30 minutes. Remove from heat and allow to cool as you move to Step 2. 

Step 2: Make the Pastry Dough

Ingredients:
  • 3 Cups Flour
  • 1/2 Teaspoon Salt
  • 1/2 Pounds (2 Sticks) Butter, Cold and Chopped into Small Pieces
  • About 6 Tablespoons Cold Water
1. In a food processor, place the flour and salt and whisk.
2. Add the chopped butter and pulse gently until the butter is blended into pea-sized pieces in the flour. Do not over-mix!
3. Add the butter is small amount while pulsing slowly. Add enough water to get the dough to pillowy from the blade and the sides of the food processor bowl.
4. Wrap the dough in plastic and refrigerate for at least one hour.

Step 3: Putting it All Together

Ingredients:
  • Pastry Dough from Step 2
  • 2 Pints Quince Paste from Step 1
  • Grated Rind of 1 Lemon
  • 1/4 Teaspoon Ground Mace
  • 1/4 Teaspoon Grated Nutmeg
  • 4 Large Eggs
  • 2 Cups Cream or Milk
Directions:

1. Heat oven to 350ยบ F.
2. Line two pie dishes with the pastry dough (there should be enough dough left over to decorate the tops of the pies with small cut-outs).
3. In a large mixing bowl, place the quince paste, lemon, spices, and eggs. Whisk together well. Then, add the cream/milk and whisk again.
4. Pour into the prepared pie dishes. There should be enough dough leftover to decorate the tops of the pies with cut-outs, braids, etc.
5. Bake for 60 minutes, or until the center does not jiggle when shaken.
6. Cool on the counter and then place in the refrigerator for at least one hour, until throughly chilled.



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