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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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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