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Karen Mintzias 1 Piece cinnamon bark *Or*
4 Quinces (about 1 kg) 2 Rose geranium leaves
3 c Water 1/4 c Blanched split almonds *
4 c Sugar 2 tb Lemon juice
2 Thin lemon rind strips
*Note: almonds should be toasted.
Cooking time: 1 1/2 hours
Wash quinces well and rub off all fuzz. Peel, quarter and remove
core. Place peels and cores in a pan with 2 cups water and boil for
20 minutes. Grate quince quarters and place in a heavy preserving pan
with remaining water. Leave aside until peels are boiled. Do not be
concerned if quince discolours.
Strain liquid from peels into a measuring jug and make up to 2 cups
with water. Add this to grated quince with the sugar, lemon rind and
cinnamon bark or washed geranium leaves. Place over medium heat and
stir occasionally with a wooden spoon until sugar is dissolved.
Bring to the boil and boil fairly rapidly for 1 hour or until it gels
when tested on a cold saucer.
Stir in almonds and lemon juice and boil 1 minute longer. Ladle into
hot, sterilized jars and seal when cold.
Note: As the peel and core contain pectin, the setting ingredients
for jellies and preserves, it is advisable that these be boiled to
extract the pectin.
From: "The Complete Middle East Cookbook" by Tess
Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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