Quince blancmange with poached quinces from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis a
Greeks love quinces. As a child I used to eat them raw, just to see the adults pull a sour face. I still eat them raw when I find a very ripe one - not for the effect any longer, but just because I...
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Ingredients
- 10 black peppercorns
- 1 cinnamon stick
- 40 g ginger, peeled and sliced
- 3 quinces
- 600 g quince
- 1 litre water
- 4 cups water
- 4 cups white sugar
- 2 star anise
- 3 cloves
- muslin
- 1 cup 35%-fat cream
- 2½ leaves gelatine
- 50 g white sugar
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