Manchego Cheese With Quince Paste Recipes

Steps:

• Cut 200g/8oz manchego cheese into triangles or squares and cut the quince paste (membrillo) into small pieces. Top each slice of cheese with a piece of quince paste and serve on a flat plate.

Steps:

• Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese.

Steps:

• Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
• Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
• Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.

Steps:

• Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper.
• Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make "napoleons" by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top.
• Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges.

Steps:

• Cut cheese into 1/4-inch-thick wedges, discarding rind, and cut quince paste into 1/8-inch-thick rectangles. Top cheese wedges with quince paste wedges and arrange on a platter.

Steps:

• Wash and rub the quinces to remove any fuzz and leaves and cut them into quarters.
• In a medium saucepan, combine the quince pieces, lemon half, and water and cook over medium heat, covered, until the quince is tender, about 1 hour. Remove from the heat and discard the lemon half.
• With a melon baller or spoon, scoop out the quince seeds and discard them. Pass the quince pieces and the cooking liquid through a food mill or press them through a coarse-mesh strainer. You should have 3 to 4 cups of purée.
• Put the quince purée and the sugar in a large heavy-duty saucepan or wide skillet and cook over low heat, stirring constantly, until the mixture forms a thick, shiny, solid mass, 30 to 40 minutes. (Be careful as you stir because the hot mixture will sputter and pop.)
• Line a baking sheet with parchment paper or oil it very lightly. Spread the quince paste into a layer 1/2 inch (1.5 cm) thick on the prepared baking sheet and let cool slightly. Once cooled enough to touch, wet your hand and smooth the surface of paste, then let cool completely.
• Using a sharp knife, cut the paste into 1-inch (3-cm) squares. If the paste is sticky, dip the knife in hot water and wipe it dry between each cut.
• Serving
• Serve the quince paste by itself, or with slices of a dry, sharp cheese, such as Manchego or Cheddar.
• Storage
• Stored in a container in a cool, dry place, quince paste will keep for at least 3 months. Do not store it in a very tightly sealed container or it will become soggy. Some folks layer a bay leaf between squares of the quince paste, which gives it a unique flavor.
• Variation
• You can make APPLE PASTE by using 3 large baking apples (about 2 pounds/1 kg). Cook the quartered apples in 1 cup (250 ml) water until soft, purée them, then cook the purée down to a paste with 2 cups (400 g) sugar and 1/4 vanilla bean, split lengthwise.