Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spiced quince paste/ membrillo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This video tutorial shows Jordan Winery's favorite recipe in a few quick. Popular throughout many countries, membrillo (quince paste/cheese) is incredibly versatile and one of the most delicious confections you've ever tasted! Membrillo is a sweet, thick, sliceable firm paste made from quince that originated in Spain and is especially popular during the Christmas holidays.
Spiced quince paste/ membrillo is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Spiced quince paste/ membrillo is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spiced quince paste/ membrillo using 3 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spiced quince paste/ membrillo:
- Take 3 quince. 1kg weight
- Make ready 750 grams sugar
- Get Spices to flavour (optional- cinnamon, ginger, clove and nutmeg)
Quince paste, called membrillo in Spain, is a tangy-sweet fruit preserve. It is fantastic served with cheese (manchego cheese is traditional), but also makes an excellent breakfast spread. There are two ways to make quince paste; one starts from scratch and the other uses the quince mash leftover. Membrillo, as the quince is called in Spanish, is cooked into a reddish, jelly-like block or firm, reddish paste known as dulce de mambrillo and eaten in sandwiches or paired with their famous Manchego Cheese: a scintillating pairing.
Instructions to make Spiced quince paste/ membrillo:
- Boil the quince in plenty water 30 to 45 minutes until soft (test them with wooden skewer)depending on the size of the fruits
- Once soft allow to cool and peel skin off. Cut and core
- Weigh the amount of flesh you obtain as you will add the same amount of sugar (I got around 800g). Blend with hand blender and or mouli (I found too time consuming using the mouli on the big chunks)
- Place pureed quince in heavy bottom pan as it will take a while to cook. Add the sugar and stir until dissolved
- Cook until very thick consistency and browned in colour. Ready when you can draw a line with the spoon in the mixture and the bottom of the pan remains visible the mixture is ready.
- Pour into prepared plastic containers (I greased them slightly to help it not stick). Cover with baking paper and flatten while warm to make it as smooth as possible
- I prepared 3 tins unflavoured and added the spices to the last of the mixture while cooking out for a minute
- Leave to cool and I keep them with lids on in the fridge
And the artisans in Dubrovnik have discovered that international appeal. I confess that I didn't like Membrillo (pronounced mem-BREE-yo) the first time I tried it. Known in Spain as 'Membrillo', quince paste is a solid jelly. Thick and sliceable, it's especially popular around the Christmas season. While you'll most commonly find Membrillo served alongside cheese, there are a hundred delightful ways to serve this versatile paste.
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