|
|
Author |
|
Message | |
|
Mistress Rose
Joined: 21 Jul 2011 Posts: 15932
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45661 Location: Essex
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
|
|
|
|
|
Woo
Joined: 19 Sep 2011 Posts: 787 Location: Mayenne, Pays de Loire
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
|
|
|
|
|
Woo
Joined: 19 Sep 2011 Posts: 787 Location: Mayenne, Pays de Loire
|
|
|
|
|
Mistress Rose
Joined: 21 Jul 2011 Posts: 15932
|
Posted: Sun Aug 07, 16 7:10 am Post subject: |
|
I make jelly, wine and brandy with quince. The jelly is lovely and you get a lot for quite a moderate amount of fruit. I can post the recipe if you need it. I don't find any need for bicarb at all. You can also poach them, in water, syrup or wine. I find that water is quite sufficient for adults, although children may prefer syrup. The wine can be amazing, and if the brandy works out, and isn't too rough itself, it can be really good too.
Thanks for the advice. If they are suckers, we might remove them as we don't really want another one, and it looks quite healthy at the moment. |
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
|
|
|
|
|
yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45661 Location: Essex
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
|
|
|
|
|
Mistress Rose
Joined: 21 Jul 2011 Posts: 15932
|
|
|
|
|
yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
|
|
|
|
|
yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
|
|
|
|
|
Jam Lady
Joined: 28 Dec 2006 Posts: 2566 Location: New Jersey, USA
|
|
|
|
|
|