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	Comments on: Quince tart and our workshop in Dorset	</title>
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		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2016/12/quince-tart.html/#comment-11694</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Wed, 14 Dec 2016 14:48:05 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2016/12/quince-tart.html/#comment-11693&quot;&gt;timothy keates&lt;/a&gt;.

Hi Timothy, I explained on my previous post why I do not remove the skin, I don&#039;t even remove the core because that is where the pictin is. The skin has pectin and also helps the colour!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2016/12/quince-tart.html/#comment-11693">timothy keates</a>.</p>
<p>Hi Timothy, I explained on my previous post why I do not remove the skin, I don&#8217;t even remove the core because that is where the pictin is. The skin has pectin and also helps the colour!</p>
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		<title>
		By: timothy keates		</title>
		<link>https://www.missfoodwise.com/2016/12/quince-tart.html/#comment-11693</link>

		<dc:creator><![CDATA[timothy keates]]></dc:creator>
		<pubDate>Wed, 14 Dec 2016 14:25:09 +0000</pubDate>
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					<description><![CDATA[Thanks for this delightful recipe — and I note that you do not peel the quinces. Book after book I have read orders you to do so, as if it were the easiest thing — which it is not. Where I live in Italy, quinces regularly appear in season, and they have very thick skins that are well-nigh impossible to remove; but they undoubtedly contribute to the final result. The cores I do remove, but this too is a bit toilsome. Sometimes I bake the fruit, with a bit of water and plenty of sugar. It was Isaac Newton&#039;s favourite fruit.]]></description>
			<content:encoded><![CDATA[<p>Thanks for this delightful recipe — and I note that you do not peel the quinces. Book after book I have read orders you to do so, as if it were the easiest thing — which it is not. Where I live in Italy, quinces regularly appear in season, and they have very thick skins that are well-nigh impossible to remove; but they undoubtedly contribute to the final result. The cores I do remove, but this too is a bit toilsome. Sometimes I bake the fruit, with a bit of water and plenty of sugar. It was Isaac Newton&#8217;s favourite fruit.</p>
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