Sunday, November 18, 2007


I just finished bringing these to temperature, except they were quince & Crimson Gold apple caramels. Thinking lots of my caramel-making grandfather. My mom would be proud, I used a fancy vat cultured butter from Sierra Nevada.

Plus a 16oz jar of poached quinces, two 24oz jars of poached Crimson Golds (o, the tarts!), and two 12oz jars of Crimson Gold jelly.

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