|One quince, a big supply of bergamot and loads of gelatine|
|Loads of zest- the extra I dried and plan to use here and there later.|
|Making the jam. Bubble bubble.|
Since I like to share, here's the recipe:
Bergamot and Quince Pâte de Fruit
2 apples, russets if you can find them, peeled, seeded and grated
1 medium quince, peeled, seeded and grated
2 1/2 cups sugar
zest of 5 bergamots
micrograted peel of one apple
1 1/2 cups bergamot juice
Equipment: one half sheet pan, lined with parchment.
Cook these ingredients in a heavy bottomed pan until they set to jam.
Meanwhile sprinkle 3 T gelatine on top of 1/2 cup water, slowly mix to avoid lumps. Add in 1/4 cup boiling water, stir to dissolve.
Add 1 cup sugar to the fruit jam. After 5 minutes, add the gelatine mix. Remove from heat and pour into parchment lined half sheet pan.
Allow to cool at room temperature then cover with a second sheet of parchment and place level in the fridge overnight.
Next day, remove the top parchment. Pour a generous amount of sugar into a high sided pan, then cut away a 1" strip from the edge of the pâte. Cut this strip into as many 1" cubes as you can and gently toss then in the sugar. Plate and serve or wrap in cellophane and give away as gifts to multitudes of friends.
Since I like to share, if you're in the northwest corner of London and would like some, let me know- I have a bumper crop!