Friday, December 7, 2012

dulce de membrillo, a spanish paste made of fruit of the quince tree, very good accompanied with spanish manchego cheese, photo: john dummer. the quinces before they were cooked, photo: leonoor ottink


remove the fur you sometimes find from the skin and cut the quinces roughly into pieces, there is no need to peel and core them. be careful, they are very hard!
put them in a large saucepan with the lid on and let them simmer until really soft. depending on the quinces this can take 30 minutes till 3 hours! the color will turn deep pink.
let them cool down and pass them through a stirring sieve, or use a regular sieve and the back of a wooden spoon.
weigh the purée, put it back in a heavy bottomed pan and add the same amount of sugar. 
bring to the boil again, stir until the sugar is dissolved and let it simmer, under frequently stirring, until the mixture is very thick and comes away from the bottom of the pan. this will take round and about 60-90 minutes, by then the color will have darkened into a deep dark orange.
pour the quince paste into a tray or baking dish,  lined with baking parchment and let it cool completely.
cut into pieces and store by wrapping into foil or cling film and keeping in the refrigerator, it keeps for al least one year.

to serve, cut into squares or wedges and present with manchego cheese

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