*Full reconstruction notes are available here *
Quince Syrup
From Kanz al-Fawaid fi tanwi al-mawaid (The Treasure of Useful Lessons in the varieties of the Dining Table)
Translated by Lilia Zaouali and M. B. DeBovoise as
found in Medieval Cuisine of the Islamic World
Original Text:
Take some quinces, peel them, pit them, and cook them in water. When they have become tender it means they are half cooked. Take them off the fire and reserve the cooking liquid. Dissolve some sugar in this liquid and add vinegar. Then, the moment it begins to thicken, throw in the quinces and bring them to a boil once or twice. Then take them off the fire, and add the juice from one or two limes, and scent with rosewater.
Laimun Safarjali [quince lemon]
From Kitab Wasf al-At’imah al-Mu’tada (The Description of Familiar Foods)
Translated by Charles Perry and published in Medieval Arab Cookery
Original Text:
One part quince juice and 3 parts filtered syrup, in both of which you have boiled pieces of quince until nearly done. They are taken up, and the syrup takes its consistency. To every pound of the whole you add two ounces of lemon juice. Then return the pieces of quince; they improve the consistency. It is scented with musk, saffron, and rose-water and taken up and used.
Ingredients:
2.5 pounds quince, peeled and cored
12 cups water
4 pounds sugar
25 saffron threads
2 tbsp rose water (Cortas or Al Saraf)
18 oz(by weight) lemon juice (2+ cups, will take about 3 pounds of lemons)
Cook quince in water until tender and liquid reduced by 1/3. Keep to a lower heat if your are working with tender quince. May take several hours to reach desired reduction/ doneness.
Remove quince from the liquid and set in a fine strainer to drain. Run the liquid from the pot and fruit through cheese cloth or muslin to remove sediment/core grit.
Reserve firm fruit. Any that has disintegrated wrap in the cloth and squeeze out any possible liquid.
You should have about 8 cups of rose colored, fragrant liquid.
Return the liquid to the pot and combine with sugar.
Bring to a simmer and remove any firm foam that forms.
Once no more foam is rising, add saffron threads, simmer 5 minutes to allow the saffron to bloom.
Add lemon juice, bring back to a simmer.
Thinly slice the firmest reserved quince and add it back to the pot. (How much you add is a matter of preference, I recommend not more than a pound)
Simmer until it reaches the desired color/consistency.
Remove from the fire and add the rosewater. Cool and decant to storage. I ended up with 3+ liters, but final product will vary based on how much you cook this down.
*note* Quince is high in pectin, the more you cook it down, the more this is likely to soft set. Consider using a wide mouthed bottle or jar, or heat the bottle under warm water to return to a liquid.
Mix with water to desired strength, start with 1 part syrup to 2 parts water and adjust to taste.
The Road goes ever on and on 