Re: My Aberrant "Pear"
- To: r*@unm.edu, s*@hotmail.com
- Subject: Re: My Aberrant "Pear"
- From: B* B*
- Date: Thu, 30 Sep 1999 16:14:07 PDT
>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
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
