Friday, October 24, 2014


let's make quince liqueur and dulce de membrillo, delicious served with manchego cheese 
images: john dummer. recipes: leonoor ottink
dulce the memebrillo:
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!
how ever, if you want to make the liqueur as well you do need to peel and core the quinces, set apart with1 quince.
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
quince liqeuer:
cut the remaining quince into small pieces. place in a glass jar together with the left over core and peel of the membrillo. add 200 g sugar and fill the jar with 'alcool a fruit' or other unflavoured alcohol of 40%. set apart for 6 weeks, after that strain, discard the quince and pour into a bottle.   

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