Sweet Quince Pastry

I only have a boring recipe today, sorry. From Philippine Welser’s collection:

(C)Guy Ackermans 2005

74 If you want to make a pastry quince pastry (repetition probably accidental) from slices

Make a round pastry crust from the dough and cut the quinces into 4 or 6 slices and cut out the cores cleanly. Peel them and stick each one separately with cinnamon and cloves. Then strew sugar, cinnamon, and a little ginger on the bottom of the crust. Lay in the slices in one layer until it is full and always lay on sugar and cinnamon (between the layers). Do not stint the sugar. Then close it. But also always sprinkle some raisins on each layer. Let it bake properly, almost two hours. Serve it warm or cold.

There isn’t a lot to be said here. Actually cutting the quinces will be a chore, but the result is likely to be quite good, especially if you manageg to keed the crust closed so the fruit steams in its own juices. And since quinces are quite tart, indeed, do not stint the sugar.

Philippine Welser (1527-1580), a member of the prominent and extremely wealthy Welser banking family of Augsburg, was a famous beauty of her day. Scandalously, she secretly married Archduke Ferdinand II of Habsburg in 1557 and followed him first to Bohemia, then to Tyrol. A number of manuscripts are associated with her, most famously a collection of medicinal recipes and one of mainly culinary ones. The recipe collection, addressed as her Kochbuch in German, was most likely produced around 1550 when she was a young woman in Augsburg. It may have been made at the request of her mother and was written by an experienced scribe. Some later additions, though, are in Philippine Welser’s own hand, suggesting she used it.

The manuscript is currently held in the library of Ambras Castle near Innsbruck as PA 1473 and was edited by Gerold Hayer as Das Kochbuch der Philippine Welser (Innsbruck 1983).

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