Peel the quinces and
core them. Add 1 cup of water to the peels and cores and bring this
to the boil. Cook for half an hour, and leave the mixture for one hour.
Sieve the mixture and press all liquid out. Cut the quinces into small
cubes.Add the liquid to the quinces, the sugar and the vanilla sugar
and bring to the boil. Cook 15 minutes and puree the mixture. Put the
jam in glass jars.
For more recipes with
quinces, see also quince pie,
quince liqueur
and baked quinces.
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Add the cream and 2 tablespoons of water to the sugar
and bring this to the boil. Cook on medium heat until the mixture becomes
thick and falls in a thread from a spoon. Switch ff the heat. Add the
chocolate and stir well. Keep stirring until the mixture starts to make
a scratching noise on the bottom of the pan. Spoon the mixture into
forms and allow the mixture to harden for 2 hours.
See also recipes for
vanilla
borstplaat and
coffee borstplaat.
On 6 December the
Dutch celebrate the birthday
of St. Nicholas. On the night before presents and poems are exchanged. The
Dutch have various kinds
of sweets, like speculaas and borstplaat.
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