Yield: 3 cups
|2 mediums||Quinces, fresh; about 1 lb.|
|3½ cup||Water, cold|
|2 tablespoons||Lemon juice, fresh|
|½ cup||Lemon juice, fresh|
With a small, sharp knife remove the skins from the quinces. Slice each fruit lengthwise into quarters and cut out the seeds and cores.
Combine 2 cups of the water and 2 tablespoons of the lemon juice in a bowl and, using the fine side of a stand up hand grater, grate the quinces into the lemon water mixture to prevent their discoloring.
Drain the grated quince in a fine sieve, then wrap it in a double thickness of cheesecloth and squeeze vigorously over a bowl to wring out as much juice as possible before discarding the pulp.
In a 2 to 3 quart enameled or stainless steel saucepan, bring the remaining 1« cups of water and the sugar to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered and undisturbed, for 5 minutes, or until the syrup reaches a temperature of 220 degrees on a candy thermometer. Add the quince juice and the remaining « cup of lemon juice and, stirring frequently, simmer over low heat for 5 minutes more. Pour the syrup into a bowl and cool to room temperature.
For each serving, pour « cup of the syrup into a tumbler or highball glass. Stir in « cup of cold water, then fill the glass with crushed or shaved ice.
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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-28-95