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Quince dessert from Tamarind and Saffron: Favourite Recipes from the Middle East by Claudia Roden

  • clotted cream
  • quinces

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute double cream for clotted cream.

  • wester on March 08, 2015

    A very basic recipe, and basic recipes shouldn't leave this many questions open. The amount of water specified didn't cover the quinces - should I have taken more water? A smaller pan? Or leave them only partly covered and cover the pan so they can steam? I chose the third option. After about 50 mins the quinces seemed soft enough so I took them out to reduce the cooking liquid further, but even after an hour and a half it didn't get "red and jelly-like". It did get syrupy, so I left it at that point, but I am still wondering what (if anything) I did wrong. The taste was fine, but I'm looking for another recipe to cook quinces.

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