Recipe no. 563 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 249.
Ingredients
- quinces
- water
- sugar
- brandy
Preparation
- Preparing and cooking the quincesTake fine quinces, cut them into 4 and then peel them, throwing them as you go into a basin full of water. Set on the heat and let cook until they are tender to the touch.
- Draining and arrangingTake them out and drain on a sieve, then arrange them in a jar.
- First application of the syrupPut into the water in which the quinces cooked, for each litre, a kilo of sugar; bring to a boil to bring the syrup to 32 degrees; pour it at this point over the quinces.
- Second pass in syrupThe next day drain them again on a sieve, then put the syrup back on the heat and bring it to 34 degrees.
- Adding the brandy and bottlingTake the syrup off the heat afterward to add a litre of brandy and pour it over the quinces placed in a jar. Do not cork until fully cold.
Reboul's text
Take fine quinces, which you cut into 4 and then peel, throwing them as you go into a basin full of water. Set on the heat and let cook until they are tender to the touch; then take them out and drain on a sieve, then arrange in a jar. Put into the water in which they cooked, for each litre, a kilo of sugar, bring to a boil to bring the syrup to 32 degrees; pour it at this point over the quinces. The next day drain them again on a sieve, then put the syrup back on the heat and bring it to 34 degrees. Take it off the heat afterward to add a litre of brandy and pour it over the quinces which you will have placed in a jar. Do not cork until fully cold.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| coudoun | quinces |
| aigo-ardènt | brandy |
| sucre | sugar |
| sirop | syrup |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 563, page 249. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.