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STEWED QUINCES
Peel the quinces. Seed, removing the very granular core. Tie up the peel and the seeds in two or three small knotted gauze bags. Dice the pulp, pour into a large saucepan, add the water, sugar and gauze bags. Cook for about 45 minutes over a moderate heat. Pour the obtained purÄe in any mold you wish to use, oiled with a brush beforehand. Pack down well. Chill for 12 hours. Serve turned out on the serving dish, with custard made in the following way: Boil the milk with the lengthways split vanilla pod and a pinch of salt. Beat the egg yolks with the sugar until the sugar melts completely. Little by little pour the boiling milk onto the eggs, mixing continuously. Reheat, stirring continuously, for 10 minutes without boiling. When it coats the spoon, remove the custard from the heat. Pour in a serving bowl, chill, stir from time to time to prevent a skin from forming.
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6 2/3 lbs quinces
1 lb fine granulated sugar
7 tbsp water
Custard:
7 tbsp milk
8 egg yolks
pinch salt
1/2 cup sugar
1 vanilla pod
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20
mn
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60
mn
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When the quinces are cooked, there should be no more water in the saucepan.
