Bottling, Thrifting and Christmas
Wednesday, December 11, 2013
This bread is the perfect collision of bottling, thrifting, and Christmas.
First the bottling - Our little quince tree gave us 3 quinces this year. They became a preserved concoction of roasted quince meat (like fruit mince, only mostly quince). It taste's a little like a very grown up version of strudel. I can quite happily eat it straight from the jar.
Finally, the Christmas - With a surplus of quince meat, 3 pints to be precise,I'm on the lookout for recipes to use it up. This braided loaf recipe was in the bread maker manual. I had my fingers crossed behind my back expecting disaster but it was brilliant. It tasted even better on day 2 and 3, which is a little unusual in my experience of home made bread.
Now I only have 2 1/2 pints of Quince Meat to go, any ideas?
1 comments
I've never had quince, so this might be a disaster. :) However, I immediately thought of this recipe from my mother-in-law. She makes it with apple in the middle.
ReplyDeleteMix these ingredients:
8 tablespoons butter
4 tablespoons white sugar
1 egg
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Mix it together with a pastry blender or fork until it is crumbly. Put half of this mixture in an 8 inch x 8 inch baking pan and press it down firmly. Spread the quince on top (she uses canned apple pie filling). Sprinkle the rest of the flour/butter mixture on top. Bake at 325-350 (F) for 35-40 minutes. After it cools (in the pan) cut it into squares.
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