Heart to Hearth Cookery

Dried Pears, Quince Cakes and Spun Sugar

In the tazzas prepared for the banquetting (dessert) table, the receipt (recipe) To dry pears was displayed surrounded by Quince Cakes and ornamented with spun sugar.  In the prior post, the dried pears were displayed with gilded almond comfits.

My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March.  Visit my website for more details:   www.hearttohearthcookery.com