This is the third of four different apple sauces in English Food. I have had to
wait to cook this one as it requires a quince.
Quince are an ancient fruit, related to
apples and pears, that is not seen around too much these days as they have
fallen out of favour somewhat and also have a very short season. They have also
suffered because of the terrible wet weather we’ve had this year.
Apple sauce should not be reserved just for
roast pork, by the way, use it with sausages, black pudding, chicken, turkey,
goose or game. It is a surprisingly versatile condiment.
Chop up 8 ounces of Bramley’s seedling apples (those in North America, use Mackintosh
apples) and slice one ‘small or moderate quince’.
You don’t need to peel or core the fruit, but I would scrub off the naturally-occurring
fluff from the skin of the quince, should it have some. Place in a pan along
with ¼ pint of water, a heaped
tablespoon of sugar (omit if using
Mackintosh apples) and a pared strip of lemon
peel. Cover and simmer until a puply, then pass through a sieve or mouli-legumes to remove peel &c.
Put back on the heat and stir until it
thickens up; you don’t want it ‘sloppy and wet’ as Griggers says. Stir in one
ounce of butter and give the
finished sauce a healthy seasoning of black
pepper.
#360 Apple
Sauce I. I liked this one very much and ate it with some rabbit which it complemented
very well. The quince mellowed the Bramley’s, making them much less tart. Tres
bon. 7.5/10.
4 comments:
This should surely be Quince Sauce - I've only ever found quinces once, and they're worth renaming a sauce for. Did they not take absolute hours to cook?
Hi Mandy
Quinces don't take that long to cook if they are sliced or even quartered.
You can get quinces - I got mine prdered from my local greengrocer, though I did have to buy a whole tray!
You might want to search for quince growers in PA as there are many farms around here that I know of who have some well established trees... e.g.
http://www.eastonfarmersmarket.com/vendors.html
http://agmap.psu.edu/businesses/1707
Thanks Mandy, but I am not in the US anymore but Manchester in the UK!
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