Comments on: The Quince Caper http://www.joycegoldstein.com/blog/2009/12/the-quince-caper/ Joyce Goldstein blog Mon, 12 Mar 2012 22:45:24 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Homes for Rent In Tucson AZ http://www.joycegoldstein.com/blog/2009/12/the-quince-caper/#comment-1119 Homes for Rent In Tucson AZ Thu, 27 Jan 2011 18:21:43 +0000 http://www.joycegoldstein.com/?p=383#comment-1119 Really interesting blog post. Your article is very interesting. I enjoyed this blog post. This blog post is good! I have to say that after continually reading bad as in, same old material, little quality content, etc. article posts on other sites, it's enjoyable to actually read something that has some thought put into it. It's a pleasure to read quality content, especially after continually seeing rehashed %$!# that writers and bloggers are putting out nowadays. It's always nice when I come across content that actually has value, I've been seeing a ton of subpar writing attempts recently. Anyhow, thanks again and I'll check back often to see what else you have to offer. I'll check back in the future to see what else you have up your sleeve. Keep up the wonderful work! BTW, I like your site design, but your header image was only loading half way for me. P.S. Your header is messed up a bit in IE. The problem could be on my end but I thought you might want to look into that. Really interesting blog post. Your article is very interesting. I enjoyed this blog post. This blog post is good! I have to say that after continually reading bad as in, same old material, little quality content, etc. article posts on other sites, it’s enjoyable to actually read something that has some thought put into it. It’s a pleasure to read quality content, especially after continually seeing rehashed %$!# that writers and bloggers are putting out nowadays. It’s always nice when I come across content that actually has value, I’ve been seeing a ton of subpar writing attempts recently. Anyhow, thanks again and I’ll check back often to see what else you have to offer. I’ll check back in the future to see what else you have up your sleeve. Keep up the wonderful work! BTW, I like your site design, but your header image was only loading half way for me. P.S. Your header is messed up a bit in IE. The problem could be on my end but I thought you might want to look into that.

]]> By: Denise Pardini http://www.joycegoldstein.com/blog/2009/12/the-quince-caper/#comment-1029 Denise Pardini Sat, 23 Oct 2010 16:55:38 +0000 http://www.joycegoldstein.com/?p=383#comment-1029 Hi Joyce, I'm an old fan of yours and Square One. Just found your blog and enjoying it alot. I restored an old place in Italy and opened a hotel and make a zillion perserves and lots of other stuff... the Quince caper caught my eye and I wanted to pass this on to you. I make loads of Quince perserves of various kinds each year here while Quince are in season. I always cook them in white wine and sugar and within about oh, I would say, 3 to 4 hours I have the most amazing color of claret! I have never cooked them withOUT white wine and I have never had any issue with achieving that wonderful red color. Over the course of the year they turn more and more that brick red color you talked about. Thought I would just drop you a line and suggest try cooking a part of your next batch of Quince preserves with white wine instead of water and see if you get the same great and fast results with achieving the color as I do. Hi Joyce, I’m an old fan of yours and Square One. Just found your blog and enjoying it alot. I restored an old place in Italy and opened a hotel and make a zillion perserves and lots of other stuff… the Quince caper caught my eye and I wanted to pass this on to you. I make loads of Quince perserves of various kinds each year here while Quince are in season. I always cook them in white wine and sugar and within about oh, I would say, 3 to 4 hours I have the most amazing color of claret! I have never cooked them withOUT white wine and I have never had any issue with achieving that wonderful red color. Over the course of the year they turn more and more that brick red color you talked about.

Thought I would just drop you a line and suggest try cooking a part of your next batch of Quince preserves with white wine instead of water and see if you get the same great and fast results with achieving the color as I do.

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