Re: My Aberrant "Pear"
- To: Bob Beer
- Subject: Re: My Aberrant "Pear"
- From: r*
- Date: Fri, 1 Oct 1999 16:15:52 -0700 (PDT)
As a matter of fact, I wrote a reminder as "Ayvali lokum" so as to look
into it when I got home. Didn't find anything. Then I thought
maybe it was a kind of quince "pekmez"--usually made with grapes,
sometimes apricots, which can vary from a thick molasses to
almost fruit leather. But that doesn't have lokum's body and wouldn't be
packed in a box intriguingly with bay leaves, I don't think. "Ayva
tatlisi" as I know it is just like a baked apple, complete with cloves,
basted with own sweetened syrup or pomegranate syrup.
On Thu, 30 Sep 1999, Bob Beer wrote:
> Date: Thu, 30 Sep 1999 16:14:07 PDT
> From: Bob Beer <sazci@hotmail.com>
> To: rriedy@unm.edu, sazci@hotmail.com
> Cc: medit-plants@ucdavis.edu
> Subject: Re: My Aberrant "Pear"
>
> >That's a new one on me. Thanks. Is it a regional specialty like
> >Eskishehir kaymagi?
>
> Well, I imagine the only geographical limit would be to regions where
> quinces grow - they have it in Greece and the Armenians do it too, and there
> is an iranian version. Basically, it's quinces cooked with sugar, strained
> to remove the seeds and skins, and cooked further till thick and dark,
> spread and allowed to cool. It takes a dark orange burgundy color, and is
> delicious. I asked a Turkish friend and she didn't know that particular one
> - she spoke of "Ayva tatlisi" but that is more like a baked quince with
> syrup. The one I'm thinking of is more like a thick lokum. If you spread
> it out you would have something like fruit leather I suppose.
>
> bob
>
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