Description
"Tomorrow at 7. 22 I will be in Borispol to sit in the plane and think about pilot to he is well-off and extremely well sat somewhere in Paris. And there is still a bit - and Provence", Though behind the holidays that can prevent us to prepare a French Christmas dessert. Provencal Housewives on Christmas eve 3 laid the tablecloth, take out a 7-course, followed by 13 desserts... On the recommendation of the magazine "Gastronom" I made only 2 desserts. Offer dessert No. 1.
Ingredients
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Quince
1 kg
-
Sugar
300 g
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Vegetable oil
Cooking
Take 1 kg large, ripe yellow quince.
Quince peeled, cut into quarters, place in a large pot with a thick bottom. Pour in 3/4 water and cook on low heat for 35-40 minutes.
Drain the water, grind the quinces with a blender. Add an equal volume amount of sugar. Cook over low heat, stirring, until, until the mixture becomes off the sides of the pan. Large saucepan is needed in order to minimize the trouble associated with the gurgling of the boiling mixture.
Thick candy cool slightly and put in a greased form is low. Dry the Pat in for 4 days.
The dried mixture is cut into cubes or use cookie cutter for cookies, roll in sugar. Gorgeous, Almaty and very useful dessert is ready. [center][url=http://www.povarenok.ru/images/users/10_01_12/493826.jpg][img]http://www.povarenok.ru/images/users/10_01_12/small/493826.jpg[/img][/url][/center]
[center][url=http://www.povarenok.ru/images/users/10_01_12/493827.jpg][img]http://www.povarenok.ru/images/users/10_01_12/small/493827.jpg[/img][/url][/center]
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