To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in pies, Tarts, Patty-pan or Dish

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Preserve any of the foresaid in white-wine & sugar till the sirrup grow thick, then take the Quinces out of it, and lay them to cool in a dish, then set them into the pye, and prick cloves on the tops with some cinamon, and good store of refined sugar, close them up with a cut cover, and being baked, ice it, and fill it up with the syrrup they were first boiled in.