Chardequince7

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g quinces, quartered and the pips removed
  • 12 oz/350

Method

Cover the quinces with water, simmer until tender, drain, and rub through a sieve.

Boil the pulp and honey together until a small sample sets like thick jam, then remove from the heat, stir in the ginger and pack into a shallow box from which it may be cut as required.