Gelée de Coings from Memories of Gascony by Pierre Koffmann
Wash the quinces well in cold water, then drain. Do not peel them, but cut into 6. Cut out the pips and wrap them in a muslin bag. Put the quinces and pips in a saucepan, cover with cold water and ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- caster sugar
- quinces
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Quince Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Confiture aux Prunes from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Confiture de Tomates Vertes from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Tarte aux Cèpes from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Quince Marmalade
chestofbooks.com
Quince Jelly from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Gâteau de Riz aux Abricots from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Quince/raspberry jelly – LE PARFAIT® | BOUTIQUE OFFICIELLE
leparfait.com