|Let's start with the glowing rubies in their pot, after|
five hours slowly changing colour in the oven.
But I am way, way ahead of myself, and so let's go back to the beginning...
|Next step is to cover the quinces with a layer of muslin.|
Now, a word of warning for newbies with muslin...
|Remember all the peels and cores we retained? These|
go over the muslin in a thick jumble layer.
|The recipe says then add a layer of baking paper. |
Gosh she's keen, but I am a recipe-follower by nature,
so a layer of baking paper it is. But wait....
|Then a layer of foil, tucked in at the edges. None of|
that syrup moisture is going to escape from this baby.
|For the complete overkill, the cast iron pot's lid goes|
on top, and into a 160°C oven for five hours. A truly
wonderful aroma, spicy yet sweet, filled the house
this morning (did I tell you I like to cook in the
mornings? I started at 8 – morning all!)
|And five fragrant hours later we're back at the hero |
shot of the delicious sweet rubies of flavour, ready for
tomorrow's little gathering.
Now, I will cheerfully admit to a certain amount of cowardice about the rest of this dessert, which I won't be blogging about just quite yet.
Lunch's main course is going to be a Moroccan lamb and vegetable tagine, with a spiced cooked carrot salad, saffron rice (instead of the ubiquitous couscous) and a green leaf garden salad on the side.
Dessert might just be baked quinces with honeyed yoghurt if the other part of the dessert goes badly. This is because I am also attempting to cook at Lemon Yoghurt Syrup Cake. Now, I am not a cake-baker at all, but I thought I'd give it a go. We'll know how it turns out when the cake cools down fully, later today, and I attempt to get it out of the tin. If it is a complete disaster, then it's quinces and yoghurt, folks. If it's a success then it's a light cake, spiced quinces and yoghurt (I'm sure none of my friends read my blog, of course). Wish me luck and I'll let you know how it all went, next time round.