Sunday, October 30, 2016

quince and rosehip jelly

I wish Sunday is Monday
and Tuesday
and Wednesday
even Thursday.

You might be surprised
I wish Sunday is Friday 
and Saturday.

When Sunday is calm and fragrant like this one today, who wouldn't wish to have it more often.


serves two
one quince, cored, and cut into about 1cm wedges (don't peel)
1/2 tbsp fresh lemon juice
water, just enough to cover the fruits
2 tbsp sugar
rosehip tea bag
1 tbsp fresh lemon juice
10g agar-agar 
2tsp rosewater

Place quince wedges, water (just to cover fruits), sugar and lemon in a saucepan and bring to a simmer over high heat. Reduce heat and cook gently for about 15 minutes, until quinces are tender.
Using a slotted spoon, transfer quinces between two bowls and let liquid cook for few more minutes.
Make a tea, rosehip tea in a cup (cover tea bag with 300ml recently boiled water adding sugar and lemon).
Combine tea, 250ml and liquid from cooked fruits, 250ml in a saucepan and add agar-agar. Bring to a simmer and cook for 3 minutes. Leave to cool for 5 minutes and then add rosewater. Pour liquid over cooked quinces and leave to set at room temperature for few hours.
Meanwhile you might consider making paper cranes, or do whatever suits your nature! 

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