MEMBRILLO (AKA: QUINCE PASTE)
Quince is very bitter until it is cooked. This is one of many versions of this old recipe, but this is my favourite. I serve this mainly as a dessert, on a cheese plate. The amounts of sugar used in the recipe are guessed, when you read the recipe, follow the suggestion for an equal amount of sugar to cooked quince. Also, the amount for the dusting of superfine sugar is a guess, and ditto for the nuts; I've never measured them, I just toss them in!
Provided by Barefoot Beachcomber
Categories Dessert
Time 5h30m
Yield 25-30 pieces, 25 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F.
- Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. Remove from oven and cool.
- When cool, peel and cut the quinces into quarters, removing the seeds. Rub the flesh through a sieve or puree in a food processor.
- Weigh the pulp, and weigh an equal amouont of granulated sugar.
- Put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water. Bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
- Add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
- Spread the mixture evenly onto a shallow baking sheet lined with wax paper. Dry the paste for 1 to 2 hours in a low oven. (125F).
- Cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts. Store between sheets of foil in an airtight container.
Nutrition Facts : Calories 106.9, Sodium 1.6, Carbohydrate 27.9, Fiber 0.7, Sugar 22.2, Protein 0.1
HOMEMADE QUINCE PASTE (MEMBRILLO)
Delicious sliced thinly and served with Manchego cheese and sliced apples. In the Northeast USA, quince are in season from September to November. When stored refrigerated, in air tight wrappings, it should keep for several months. Prep/Cook times do not include cooling times.
Provided by Dee514
Categories < 4 Hours
Time 3h20m
Yield 1 pan (8 x 8 x 1-inches)
Number Of Ingredients 5
Steps:
- Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).
- Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill. Measure the quince purée. Measure an equal amount of granulated sugar. (If you have 4 cups of purée, you'll need 4 cups of sugar.) Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.
- Continue to cook over a low heat, stirring occasionally, for 1 to 1 1/2 hours or until the quince paste is very thick and has a deep orange pink color.
- Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place in the oven for about an hour to help it dry. Remove from oven and let cool.
- To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small (1/8-inch thick) slice of the quince paste and place it on top of a (1/4-inch thick) slice of the cheese. Store by wrapping in foil or plastic wrap, and keeping in the refrigerator.
Nutrition Facts : Calories 4142.6, Fat 1.8, SaturatedFat 0.2, Sodium 73.1, Carbohydrate 1081.6, Fiber 34.7, Sugar 800.4, Protein 7.4
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