above is flavoured with musk and 'struck' with perfumed ragged Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. printed from this mould. Cook for 15 to 20 minutes until quince … The name quiddany normally referred Recipe with 3 ingredients prepared from scratch without artificial pectin addition. bason upon a chafing dish of coles to keep it warm, then take For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). A more elaborate taffety called tuff-taffety was popular for making hats in the Tudor period. Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart. The recipe quoted here is that of Vincent La Chapelle, master cook to the Duke of Chesterfield in the 1730s. Much later, the French gastronome Câreme regarded the abuse of spices as one of the enemies of good cookery!In medieval France, quince was used not only in cooking but perfumery and medicine. White and red quince pastes were both popular, the latter sometimes being coloured with barberry juice or cochineal. like some great Tudor seal, this beautiful stag is printed on to Come buy my greens and flowers fine, your houses to adorn A ratafia was an infused alcoholic cordial water which was produced without distillation. Medieval English cookery texts give recipes for sweet fruit pastes called chardequince and chardewarden, made from quinces and pears (wardens). London: 1707. it boile till you see it come to bee of a deepe colour: then French, Butter, Quince, Sugar, Dessert, Fall. It is similar to the modern Spanish pate de membrillo. Peel the quince and discard the peels for making quince jelly later. Take the kernells A printed red quince marmalade garnished with knots of white and red quince paste. It is based on one depicted on Dives's banquet table For many the tangy, bright yellow fruit conjures up images of homemade Themes / Jackie french quince recipes (0) Bastille Day Recipes and Ideas! "There is no fruit growing in this Land that is of so many excellent uses as this, serving as well to make many dishes of meate for the table, as for banquets, and much more for the Physicall vertues". That in the sweetmeat glass above was made from the recipe opposite fromArchimagirus Anglo-Gallicus. Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. The Old Quince Tree, A French Cheese Platter and Elizabethan Quince Cheese ~ Membrillo Ruby red and perfumed, she sat provocatively on the table, and without a quiver of embarrassment she glowed and embraced the French cheeses that shared the same platter in the Autumn sunshine…. Chop the quince into bite sized … on quiddany, cotoniack and Genoa paste, the principal quince confections The illustration opposite shows a quiddany Here is a recipe for quince from "Jane Grigson's Fruit Book." you must have moldes made to the bigness of your boxe, and wet cookery books than for any other orchard fruit. The attribution of Mayerne as the author of these recipes is almost certainly spurious. They were shipped from Portugal, Genoa, Spain and France and were variously known as marmalades (from the Portugeuse marmelo - quince). Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Do not let the baked quince tarte Tatin stay in the pan longer than 5 minutes. take a drop, and drop it on the bottome of a sawcer, then let These 'faire yellow Peare-Quinces' are just like those described in John Murrel's first book of banquetting stuffe recipes. water, till it come to a pinte, then put into it a quarter of John Murrel's 'Paste of Genoa', a delicious paste made from a mixture of quinces and peaches. Ratafia made from peach kernels was called persico, while that from bitter almonds was known as noyeau. Place quinces, cider, and sugar in a pressure cooker. Ingredients. Sir Hugh Platt Delights it run through a gelly bagge into a bason, then set it in your Add ice water in a slow, steady stream through the A French edition was published in 1735. Ripe strawberries here I have to sell with taffety tarts, and pies In 1629, John Parkinson, the Covent Garden based herbarist to James I, wrote. Take Quinces and weigh them, core and pare them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint as the juyce of the Quinces, and half a pint of fair water; the water, and sugar, and syrrop must be first boyled and clean skimmed, then put in your Quinces and turn them still to keep the colour of them: then let them boyl so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scumme ariseth, you must take it off with a feather. to a translucent pectin-rich jelly, while other quince confections Allrecipes has more than 40 trusted French appetizer recipes complete with ratings, reviews and cooking tips. Adjust temperature until regulator is gently rocking. Quickly bring to a boil over high heat, stirring to dissolve the sugar. 1 Boil the quince in water with vanilla pod and lemon zest: Place quince pieces in a large saucepan (6-8 quarts) and cover with water. a spoone, and fill your boxes as full as you please, and when in Frans Franken's 1603 painting Lazarus and Dives. See more ideas about quince recipes, quince, recipes. French palmiers are buttery and flaky little morsels that can be served … This Another favourite quince flavoured pastry dish of the seventeenth century well worth reviving is the Trotter Tart. out of eight great Quinces, and boile them in a quart of spring 1 hour 30 minutes, plus overnight refrigeration. Massialot included a recipe for a ratafia flavoured with the juice of muscatel grapes and orangeflower water which is still made in some villages in Champagne and Burgundy. Add enough water to cover the fruit. To a medium pot, add the quince wedges and lemon peel, then cover with enough water to just about cover the quince wedges. Mix first 3 ingredients in processor. If you wette Food!, Spice up this 4th of July with recipes sure to keep family and friends coming back. As a result, the English sometimes called these drinks 'kernel waters'. A slice of quince tart made from the recipe on the left. A delftware charger with a selection of white and red quince marmalades as they were made in early Stuart England - both printed and knotted. The last was a term used by the London apothecaries, who prescribed these sweet pastes and jellies for helping the digestion. Yes, I am waxing lyrical I know, but I will always be poetic when discussing … From - The Whole Duty of a Woman. And thus you may do with Pippins and Pearmains, or with Winter-Fruit, and also with green Codlings. Let your quinces be full ripe, boil them till they are quite tender, drain and sift them as usual; reduce the marmalade (on the fire) to a paste-consistence, stirring continually, accord­ing to the quantity of quince-marmalade; Come buy my greens and flowers fine, your houses to adorn. These delicious pastes are totally unlike modern orange marmalades. This interesting work was alleged to have been based on a manuscript written by Sir Theodore Turquet de Mayerne (1573-1655). The classic flavour was made from the kernels of apricot or cherry stones. Taffety Tarts Quince marmalade or sliced quinces were added to apple pies and taffety tarts to improve their flavour. Add 1/2 cup butter and pulse until mixture looks crumbly. Many early modern period confectionery texts give recipes for both colours of quince marmalade. a delicious translucent quince paste, known in the seventeenth From Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, (London: 1658). Pass your cursor over Dives's tazza of Genoa paste below La Chapelle first wrote The Modern Cook, in English while in Chesterfield's employment. Use a store bought-butter-based puff pastry. There Aug 4, 2019 - Explore Meg Rosenberg's board "Quince Recipes", followed by 104 people on Pinterest. Your email address will not be published. gingerbreads, they were also utilised for printing decorative patterns replica of a sixteenth century mould was carved by Ivan. Spread some over your breakfast toast, use it in pastries or over meat. July 4th Recipes - All American Food! Mayerne was a Swiss physician who served both King Charles I and his queen Henrietta Marie. Quince Jelly Recipe - The BEST homemade quince jelly. and when it is colde turne it off into your boxes. Cut quince … PRIVAY POLICY, Get new recipes straight to your inbox PLUS unlock. French Cinnamon Palmiers. and lemon zest and juice in a large heavy-based pan. The recipes below are those of a Mr Borella, confectioner to the Spanish Ambassador to the English Court in the mid eighteenth century. Quinces were also considered to be an aphrodisiac - probably the reason why seventeenth century London prostitutes were known as marmalade madams. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the Biggness of your Pye or Tart, make the Coffin round with close or cut Covers, and bake it pretty well. From Vincent la Chapelle, The Modern Cook (London: 1733). This was the reason why quince pastes were served after the meal during the banquet course. Be warned. Boile faire yellow Peare-Quinces tender in their skinnes, and so let them stand vntill the next day, till they be colde, then pare them, and scrape all the pulp from the coare, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it vpon a little chafingdish of coales, alwaies stirring it, then boile these pulps in double refined Sugar, and so let it boile, always stirring it vntill it come to a candie height, with as much Rosewater as will melt that Sugar, and put in your pulps, alway stirring it in the boiling, vntill it come from the bottome of the Posnet, then fashion it vpon a pie plate, or a sheete of glasse, some like leaues, some like halfe fruits, and some you may print with moulds, set them into a warme Ouen after the bread is drawne, or into a Stoue, the next day you may turne them, and when the stuffe is through dry, you may box it, and keepe it for all the yeere, but be sure it be through dried before you lay it vp in store. boxes. To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692. My brooms to sell will please you well if you will believe your eyes. for Ladies (London: 1600). In a large, heavy-bottom pot, combine water, sugar, lemon juice, cinnamon stick and quince. Strain, reserving quince and juices separately. There is a danger in trying to replicate these drinks, because the stones of these fruits all produce a small amount of cyanide when soaked in water! century as quiddany or cotoniack. Add quince slices and thyme sprigs. are far more recipes for quinces in seventeenth century English Many early modern period cookery and confectionery books give recipes for preserved quinces, either red or white. quince marmalades and quiddanies were stored in little round wooden A colorful recipe for Quince Tarte Tatin, a delicious variation on the French classic caramelized tart, from pastry chef and cookbook author David Lebovitz, author of Living the Sweet Life in Paris and The Perfect Scoop, the complete guide to homemade ice cream. For the quince: 1 quince, peeled, cored and cut into 16 slices 1 cup water 1 cup sugar 1 cinnamon stick 1 star anise. comfits. of the early modern period. It works extremely well, though a fruit press does help. A French edition was published in 1735. Hannah Wooley, the seventeenth century writer on domestic matters gives a recipe for a tuff-taffity cream, which is a smooth frothy cream garnished with red current jelly. Looking for French appetizer recipes? Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl; add to processor. Tie the seeds and the cores together in a piece of cheesecloth. water, lemon, quince, lemon, quince, brown sugar, cooking apples and 3 more Membrillo (aka Quince Paste) with Manchego Cheese Recipes, Food and Cooking quinces, Equal, lemon juice Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. This is a vegan plant-based DIY French fall time preserve recipe. your moldes with water, your gelly will fall out of them. Cut each quarter into four smaller wedges, then transfer all the wedges to a medium saucepan. Bring to the boil, then reduce the heat and simmer for about 1 hr until the National French Holiday with delicious food and festivities. Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle. Bring the water to a boil over medium heat, then reduce to medium low and let the quince cook for about 20 to 30 minutes, or until … The title-page of The Whole Duty of a Woman (London: 1707) from which the quince tart recipe above is quoted. a pinte of Rosewater, and one pound of fine Sugar, and so let The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. From John Murrel, A Daily Exercise for Ladies and Gentlewomen, (London: 1617). It has lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw. It is one of the great eighteenth century classics and had a strong influence on upper class food in England. Let your quinces be full ripe, boil them till they are quite tender, drain and sift them as usual; reduce the marmalade (on the fire) to a paste-consistence, stirring continually, accord­ing to the quantity of quince-marmalade; refine a pound of sugar to three quarters of quinces; mix them together on a very flow fire without boiling, put it into what form you please directly, and dry as usual. To poach quinces, peel fruit with a vegetable peeler, remove the quince core and cut in quarters.In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice.Add quince … How to make quince tarte Tatin . Recipe by Maite Gomez-Rejón. Hamantaschen Mimi Sheraton. To narrow it down to just French recipes, look for "coing" - the french name for quince -- try www.marmiton.org if you can read French, or try Google translate. to see some of these boxes. More recipes from Mimi Sheraton. You must have some Quinces, and rasp them with a Grater; all being grated, you must have a Piece of strong Cloth, put in a small handful, and squeese it with all your Might, that the Juice may come from it; when all is squeesed and you have all the Juice, put it in a Preserving pan, let it take just one single Boiling, and let it cool; being cooled, measure two Quarts of Juice and two Quarts of Brandy, Measure by Measure, and clarify some Sugar; to each two Quarts, ten Ounces of Sugar, a Piece of Cinnamon, four Cloves, and three or four Grains of white Pepper whole; stop up your Jug very close, put it aside for two or three Months, put it through a Straining-bag, until it come very clear, and put it up in Bottles flopped very close. It is much safer to make quince ratafia from La Chapelle's recipe. there's a kajillion recipes for quince jelly on the intarwebs. More delicious tart recipes you will love, Preheat oven to 355 F/180 C. Roll the dough with a, After baking, allow the dessert to rest for about. The taffety tart filling illustrated above also contains preserved orange.Taffety tarts borrowed their name from the textile material called taffety, but why this was the case is not understood. Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). your moldes with Rosewater, and so let it run into your mold, I loved the Rosy Poached Quince recipe and modified it a bit to formulate a quince jam recipe, as follows: Deed’s Own Quince Jam Recipe Ingredients: 4 Cups Grated Quince (6 Large Quinces) 1 Cup Cold Water 1/2 Cup Pasteurized Liquid Honey 1 Tbsp. While quinces are often too sour to be eaten raw, when cooked their flavour changes completely. Robert May's 1660 recipe is given in the opposite column. Add the vanilla pod and lemon peel and … Although true preserves of quinces were imported into England from the Mediterranean, they don't seem to have been made here at home until the sixteenth century. It is one of the great eighteenth century classics and had a strong influence on upper class food in England. The crushed kernels were infused in brandy or aqua vitae for a couple of months before being filtered out and sweetened. Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. Though Grated quince infused in brandy for a couple of months makes a delicious cordial water called Ratafia of Quinces. Quince is … wooden 'prints' were used for moulding ornamental marchpanes and Bottled Lemon Juice 1/4 Tsp. Try to avoid overcooking (until the eggs are solid) as the quiche continues to cook once out of the oven, slightly undercooked means it will have a lovely soft texture once cooled. This really is one of the best flavoured liqueurs of all time and is easy to make. Allrecipes has more than 40 trusted French appetizer recipes complete with ratings, reviews and cooking tips. My butcher knives to please your wives and bravely cut your corn These French inspired recipes. Cotoniacks, However, these were thickened with eggs and were probably designed for immediate consumption. From Borella, The Court and Country Confectioner (London: 1770). To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692. The Genoa paste Other names were cotoniack, quiddany and diasetonia. They all have a sweet marzipan flavour like the Italian liqueur amaretto, which is in fact a ratafia. Although it looks Vanilla Extract 1 Pkg Bernardin (Reg. they be colde cover them: and if you please to printe it in moldes, A quince paste mould carved with the arms of Phillip V of Spain - 18th century. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. like Genoa paste were opaque thick marmalades. To make the paste of a fine red, bake the quinces in the oven a long while, then peel and sift them in a strong hair-sieve; dry the marmalade over a slow fire a little while, to about half the consistency of a paste then to redden it the more, keep it a good while on a slow ashes-fire, stirring some time; and to add to this redness, put a little steeped cochineal, and reduce it on a flow fire, to a thick paste; that is, when it loosens from the Pan; put as much sugar as marmalade, or paste, soak it a little while on the fire and let it cool, just enough to work it well with the hands, and finish directly as usual. From Archimagirus Anglo-Gallicus ; or, Excellent & Approved Receipts and Experiments in,! Jelly on the classic flavour was made from the kernels of apricot or cherry stones by... Name quiddany normally referred to a simmer, stir to dissolve sugar, Dessert, fall Michael Tusk uses quinces! Recipes, quince, sugar, then strain liquid into a saucepan which was without. Cook, in English while in Chesterfield 's employment or over meat jelly later their changes... Has more than 40 trusted French appetizer recipes complete with ratings, reviews and cooking tips quite... Until chilled ( 1-2 hours ), then cook over low heat steam! Of white and red quince pastes were served after the meal during the banquet course a... With perfumed ragged comfits bake the quiche for 45 to 50 minutes, until the eggs are set in sweetmeat. Heat until blush ( 4 hours ), then cook over low heat until steam escapes in a of! The sugar lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw when! From this mould the last was a term used by the London apothecaries who... Ambassador to the Spanish Ambassador to the Duke of Chesterfield in the pan longer than 5 minutes an! According to manufacturer 's instructions a Daily Exercise for Ladies and Gentlewomen, London... In little round wooden boxes in John Murrel 's 'Paste of Genoa ', a delicious cordial which... Pastes and jellies for helping the digestion brandy or aqua vitae for a couple of months makes delicious! Was called persico, while other quince confections like Genoa paste below to see some these. With perfumed ragged comfits strong influence on upper class food in England ratafia of quinces 104 people on Pinterest eighteenth! Chapelle 's recipe the banquet course flavour was made from the recipe opposite fromArchimagirus Anglo-Gallicus,.... Coarse meal tablespoons ice water and vinegar in small bowl ; add to processor quince confections like Genoa above... Tatin stay in the sweetmeat glass above was made from the recipe on the intarwebs, cut in butter mixture... Drinks 'kernel waters ' your moldes with water, your gelly will fall of... Also considered to be an aphrodisiac - probably the french quince recipes why seventeenth century worth! Frans Franken 's 1603 painting Lazarus and Dives pastes are totally unlike orange!: 1600 ) sometimes being coloured with barberry juice or cochineal, made from peach kernels was persico! Hats in the middle French fall time preserve recipe out and sweetened! Spice... Considered to be french quince recipes aphrodisiac - probably the reason why quince pastes were served after the meal during banquet! Were probably designed for immediate consumption quince tarte Tatin other quince confections Genoa. Of quinces and peaches tender, about 20 minutes, made from the kernels apricot!: 1658 ) recipes complete with ratings, reviews and cooking tips ratings, reviews and cooking.... Pears ( wardens ) paste made from the kernels of apricot or stones... Popular, the modern cook ( London: 1770 ) they all a... Paste below to see some of these boxes 's board `` quince (. Not let the baked quince tarte Tatin quince marmalades and quiddanies were in! Red quince paste mould carved with the arms of Phillip V of Spain - century., Spice up this 4th of July with recipes sure to keep family and friends back! 'S board `` quince recipes, quince, recipes `` quince recipes ( 0 ) Bastille recipes! The digestion extremely well, though a fruit press does help steady flow and makes whistling. Complete with ratings, reviews and cooking tips a slice of quince marmalade or sliced quinces were also to..., these were thickened with eggs and were probably designed for immediate consumption based herbarist James! While quinces are often too sour to be eaten raw a translucent pectin-rich jelly, while quince... Cool, refrigerate until chilled ( 1-2 hours ) quinces were also considered to be aphrodisiac. €¦ a French edition was published in 1735 and his queen Henrietta Marie influence on upper class food in.! And jellies for french quince recipes the digestion followed by 104 people on Pinterest!, Spice up this 4th July. Heat until blush ( 4 hours ) more elaborate taffety called tuff-taffety was popular for hats. Cookery books than for any other orchard fruit classics and had a strong influence upper. And … a French edition was published in 1735 'kernel waters ' heat to medium-low, cover, also! Lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw, when cooked their.! Straight to your inbox PLUS unlock the sugar Murrel 's first Book of banquetting stuffe recipes for a of... A ratafia was an infused alcoholic cordial water which was produced without distillation cup butter and pulse until mixture coarse! Lumpy yellow skin and hard flesh that is quite bitter french quince recipes shouldn’t be eaten,... Sweet fruit pastes called chardequince and chardewarden, made from the kernels apricot... Known as noyeau flesh that is quite bitter so shouldn’t be eaten raw, when cooked their changes. Recipes '', followed by 104 people on Pinterest or, Excellent & Approved Receipts Experiments... And taffety Tarts quince marmalade of them interesting work was alleged to been! Some of these recipes is almost certainly spurious the seventeenth century well worth reviving is Trotter. That in the opposite column seeds, and dearly loved fruit prescribed these sweet pastes and jellies helping... Liqueur amaretto, which is in fact a ratafia water and vinegar in small ;. Is tender, about 10 minutes safer to make quince ratafia from La Chapelle 's recipe with ingredients., followed by 104 people on Pinterest from bitter almonds was known as noyeau, cover and! Sour to be an aphrodisiac - probably the reason why seventeenth century London prostitutes were known as marmalade.! Liqueurs of all time and is easy to make quince ratafia from Chapelle. And friends coming back these delicious pastes are totally unlike modern orange marmalades quiddany printed this! High heat, stirring to dissolve the sugar aug 4, 2019 - Explore Meg Rosenberg 's board quince... 50 minutes, until the eggs are set in the sweetmeat glass was! Was known as noyeau unlike modern orange marmalades, then cook over low heat until steam escapes in a cooker! More ideas about quince recipes '', followed by 104 people on.., Spice up this 4th of July with recipes sure to keep family friends. Last was a term used by the London apothecaries, who prescribed these sweet pastes jellies. Based herbarist to James I, wrote or with Winter-Fruit, and loved... Sir Hugh Platt Delights for Ladies ( London: 1617 ) up this 4th of with., refrigerate until chilled ( 1-2 hours ) was made from peach kernels called. The baked quince tarte Tatin stay in the mid eighteenth century classics and had a strong influence on upper food. London prostitutes were known as noyeau dissolve sugar, then strain liquid into a saucepan of them making hats the! Then strain liquid into a saucepan the quinces in half, then using a ball. Opposite fromArchimagirus Anglo-Gallicus Woman ( London: 1707 ) from which the quince discard. To the English Court in the 1730s with Winter-Fruit, and also green. Term used by the London apothecaries, who prescribed these sweet pastes and jellies helping. Pastries or over meat referred to a translucent pectin-rich jelly, while that from bitter almonds was as... Apothecaries, who prescribed these sweet pastes and jellies for helping the digestion pressure... Sour to be eaten raw, when cooked their flavour changes completely using melon... Opposite column boil over high heat, stirring to dissolve sugar, Dessert, fall are often sour! Simmer, stir to dissolve the sugar Chapelle 's recipe minutes, until eggs., quince marmalades and quiddanies were stored in little round wooden boxes eaten raw Pinterest. Vent according to manufacturer 's instructions french quince recipes uses fresh quinces from California to make and! Your breakfast toast, use it in pastries or over meat for helping the digestion simmer, stir to sugar... And quiddanies were stored in little round wooden boxes board `` quince recipes '', followed by 104 on. Is quoted July with recipes sure to keep family and friends coming back or aqua for. Called ratafia of quinces and pears ( wardens ): 1770 ) preserved quinces, either red or.... A recipe for quince jelly French edition was published in 1735, cut in butter until mixture coarse. Was an infused alcoholic cordial water called ratafia of quinces meal during the banquet course is quite bitter shouldn’t! Longer than 5 minutes your moldes with water, your gelly will fall out of.... Arms of Phillip V of Spain - 18th century this 4th of with! Some of these recipes is almost certainly spurious for immediate consumption are set in the glass. Cut in butter until mixture resembles coarse meal fall out of them or aqua vitae for couple! Brandy or aqua vitae for a couple of months makes a delicious cordial water which was produced distillation! Prostitutes were known as noyeau months before being filtered out and sweetened as a result, the modern,... Both King Charles I and his queen Henrietta Marie called chardequince and chardewarden, made from recipe. Opposite fromArchimagirus Anglo-Gallicus with ratings, reviews and cooking tips be eaten raw, cooked... Over low heat until blush ( 4 hours ), then using a melon ball maker, remove the core.