How to Make Cotignac d’Orléans
- Peel and core the quince, removing the heart and seeds. The cut the cut the flesh of the fruit into large pieces.
- Enclose the hearts and seeds of the fruit in a muslin cloth and make nouet.
- Add 200 millilitres of water, juice and zest of the 2 lemons, the diced quince and nouet to a sauce pan. Cook the mixture over low heat until the fruit has broken and pureed.
- Remove the muslin nouet after squeezing out all the juice from it.
- Add 700 grams of sugar to the mixture and stir to combine everything. Return to a low flame and cook for 5 more minutes.
- Take a table spoon and dunk in the marmalade and drop on a cold plate. If it freezes the jellies is ready; but if the jelly runs, cook the marmalade for a few more minutes.
- Pour the marmalade out on an oiled baking sheet and spread it in an even 2 cm thick layer. Let the marmalade cure for 4 hours in a warm place.
- After they have cured, cut the marmalade into 2 cm squares and press some crystallized sugar on top.
- Store them in a box with a piece of parchment paper in between each.
- Quince is known for its strong tropical and fruity smell. This is the reason that wedding in Ancient Greece has quince as a part of the marriage ceremonies. Brides used to consume the fruit before the nuptials to ensure they had perfumed lips and breath.
- Cotignac d’Orléans is fruit candy made with jelled quince, sold in round fir boxes. It became famous after a legend emerged stating that Joan the Arc was given a box of the candy after she liberated Orleans in 1429. Many companies who sell the candy often have her picture on the boxes.
While today Orléans, France is known for quince, it actually originated in the regions near Iran and Caucasus.