香草式木瓜食谱

您如何处理一个肉的水果，坚韧不拔，摇滚，生气时不可否认的涩味，并且烦人地将其切成薄片，就像艰难的捕手手套一样？

No one seems to know what to do when they happen upon some quince at the market. The gnarly-looking fruits seem as if they’ve just been plucked from a medieval centerpiece, surrounding by medlars and split-open pomegranates, mounded alongside sugary dates and clusters of grapes cascading over the sides of the over-sized platter of fruit, waiting to be served with perhaps a chalice of wine.

木瓜购买时应该是黄色的。如果购买了绿色，则应允许木瓜在室温下成熟几天，直到黄色和香。我最喜欢的品种是士麦那和菠萝，，，，but often you just have to pick from what’s offered.
Quince are usually covered with a gray layer of lint-like fuzz, which can be easily washed off. It’s a task I find as satisfying as cleaning the lint filter from the dryer.
（也就是说，当我有一个干燥机来清洁皮棉时。）

The most splendid thing you’ll discover about quince, however, will be the day after you bring them home: your kitchen will be filled with the most marvelous rose-and-violet-like aroma imaginable. I like the fragrance so much that I always left one on the dashboard of my car during quince season.

（也就是说，当我有一辆汽车和木瓜一起开车时。）

在巴黎，如果我尝试在梅特罗（Métro）上任何地方平衡木话，我认为我会得到一些相当奇特的外观。

由于木瓜有很多单宁，因此无法生吃。不相信我吗？尝试切片，我保证您将无法生产一周的唾液。但是，您可以简单地将生木瓜磨碎成一碗苹果和木瓜脆皮的切片苹果，或者按照我的简单食谱从Ripe For Dessert这要求几木木子用糖和果酱磨碎，直到玫瑰色木瓜的嫩碎片被悬挂在颤抖的，柔软的胶状糖浆中。

Quinces完全煮熟，揭示了他们最美丽的一面，并变成了红色的色调。令人惊叹的木瓜切片可以加热或室温，其中一些烹饪液体可能是带有一勺香草冰淇淋或鲜奶油，或与其他偷猎干果混合，例如李子，杏子，酸樱桃或蔓越莓。

制作焦糖时，我有时会与苹果交替用苹果tarte Tatin…

一种nd the highly-scented cooking liquid becomes even more lovely when reduced to a thick syrup, then drizzled over the tart. Or just pool some of the thick syrup on a plate alongside some slices of sharp cheddar,roquefort，，，，or sheep’s milk cheese with a handful of dates or some ripe figs.