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September 12, 2004
Quince harvest, part II
We haven't eaten the mousse, yet. It tastes good, though perhaps a little too sweet. After you push the quince through the sieve, and cook the pulp with brown sugar and lemon juice, it becomes quite thick, more like paste than sauce.
If you're going to try the recipe, you may want to use the microwave rather than the oven to cook the quince. I cooked quarters 40 minutes in the oven and they were still hard. 4 more minutes in the microwave turned most of them to pulp.
Posted by Mark at September 12, 2004 09:22 PM