tag:blogger.com,1999:blog-2561293196943017012.post8945683894131523847..comments2013-03-25T07:02:43.767-07:00Comments on This is For You: Basil Peaches Caitie Allenhttp://www.blogger.com/profile/05106709541254039527noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2561293196943017012.post-90272842914419400512012-08-26T07:26:55.175-07:002012-08-26T07:26:55.175-07:00You could definitely cut the sugar out of the equa...You could definitely cut the sugar out of the equation. Agave, honey and even just the peach juice that transfers is enough to sweeten the syrup. <br /><br />As for the quince, I've never even tried one! That sounds INCREDIBLE. It's time our minds come together again in the same kitchen! What fruit should we tackle next? Caitie Allenhttps://www.blogger.com/profile/05106709541254039527noreply@blogger.comtag:blogger.com,1999:blog-2561293196943017012.post-400075751291976382012-08-25T21:22:55.103-07:002012-08-25T21:22:55.103-07:00Hey Caitie! Kathleen here--do you think you could ...Hey Caitie! Kathleen here--do you think you could replace the sugar with more honey, or a substitute like agave nectar? This looks really yummy, but I've sworn off refined sugar, and I'm bad at substitutions--especially since sweetness can be hard to gauge.<br /><br />Also I recently baked quince for the first time. If you can get your hands on a couple, quarter them, sprinkle lemon juice then bake with honey, cinnamon and cloves (cover dish with aluminum while baking). Serve with toasted walnuts if you feel like it. They take forEVER to cook (up to 2 hours) but soooo yummy. Plus you can't eat them raw, so no excuse not to bake them. :-)Anonymoushttps://www.blogger.com/profile/01951649189974364425noreply@blogger.com