Friend Chiara has been making cotognata [quince paste]. As you see, she does not enter into the task half-heartedly! Tomorrow she will put the paste out onto the balcony to dry in the sun.
Sorry, James! Hi, Crushed. It is more akin to "fruit cheeses" in Britain. You can cut it into segments and put it on toast, though, and it will slowly melt. More often you just eat a chunk of it with bread or whatever. Slices of it also make a nice antipasto when served with cheese. Ciao, Gleds. Well, a lot like pears, though not bitter - more like lemon-flavoured pears, I'd say. Like your northern dialect!
That sounds yummy...oh how I miss the lovely warmth of Sicily. We're in our rainy season now so I must check in here every day for a slice of sunshine! Ciao bella...
I was wondering what on earth these would be used for since I couldn't imagine. But basically it sounds like little patties of jelly for toast without all that straining and bottling. I'm sure it's delicious else why would she bother.
That looks like my quince mixture which I made into sweets. I added a lot of sugar but they're still quite sharp, even after I coated them with liberal amounts of icing sugar. They taste a bit like marmalade.
Ciao, Leslie. I'll do my best to supply your daily sunshine! hi, jmb. It's delicious - thicker than jelly, though. There's a reason for you to come back to Sicily! Hi, WW. Sounds like they are made to the same principle. These are not sharp in taste, though. Hi, Gale. You must try some, too! Ciao, Dragonstar. Coming to have a look... I'll ask her to, Ellee.
Oh, yummy, yummy, yummy. Now you've got me all hungry and I'll have to go and eat.
ReplyDeleteWhat do you use it for, is it like a Jam?
ReplyDeleteI thought at first it was lentil paste... what on earth are quinces really like? Acidic pears? Or summut like that..?
ReplyDeleteAye!?!
(Just wanted an excuse to myther in some Northern Dialect!!)
;->...
Sorry, James! Hi, Crushed. It is more akin to "fruit cheeses" in Britain. You can cut it into segments and put it on toast, though, and it will slowly melt. More often you just eat a chunk of it with bread or whatever. Slices of it also make a nice antipasto when served with cheese. Ciao, Gleds. Well, a lot like pears, though not bitter - more like lemon-flavoured pears, I'd say. Like your northern dialect!
ReplyDeleteThat sounds yummy...oh how I miss the lovely warmth of Sicily. We're in our rainy season now so I must check in here every day for a slice of sunshine! Ciao bella...
ReplyDeleteI was wondering what on earth these would be used for since I couldn't imagine. But basically it sounds like little patties of jelly for toast without all that straining and bottling.
ReplyDeleteI'm sure it's delicious else why would she bother.
That looks like my quince mixture which I made into sweets. I added a lot of sugar but they're still quite sharp, even after I coated them with liberal amounts of icing sugar. They taste a bit like marmalade.
ReplyDeleteAll I can say Welshcakes is 'Oh Wow!...:)
ReplyDeleteLove your site, and my mouth's watering!
ReplyDeleteLeft you a Hallowe'en treat on my blog if you fancy that!
It looks really yummy, I hope she saves some for me.
ReplyDeleteCiao, Leslie. I'll do my best to supply your daily sunshine! hi, jmb. It's delicious - thicker than jelly, though. There's a reason for you to come back to Sicily! Hi, WW. Sounds like they are made to the same principle. These are not sharp in taste, though. Hi, Gale. You must try some, too! Ciao, Dragonstar. Coming to have a look... I'll ask her to, Ellee.
ReplyDeleteI love quince and cheese on a biscuit. Heaven!
ReplyDeleteI agree, Jams - nothing like it!
ReplyDelete