MEMBRILLO (QUINCE PASTE)
Dulce de Membrillo recipe, a popular Spanish paste made from quince and served with Manchego cheese.
Provided by Elise Bauer
Categories Jams and Jellies Jam Manchego Membrillo Quince
Number Of Ingredients 5
Steps:
- Measure the purée: Measure the quince purée. Whatever amount of quince purée you have, that's how much sugar you will need. So if you have 4 cups of purée, you'll need 4 cups of sugar.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 12 g, Fat 0 g, UnsaturatedFat 0 g
MANCHEGO QUINCE SKEWERS
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 4
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.
MANCHEGO CHEESE TRIANGLES WITH QUINCE PRESERVE
Combine triangles of salty manchego with sweet membrillo quince paste for a simple and moreish party canapé or serve as part of a tapas spread
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack
Time 5m
Yield Serves 10-12 with other dishes
Number Of Ingredients 2
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.
MANCHEGO CHEESE WITH QUINCE PASTE
Categories Cheese Appetizer Quick & Easy Quince Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 4
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.
QUINCE PASTE
The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. It is not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes. Quince paste is a wonderful accompaniment to cheese and crackers-try chevre as well as other mild, firm cheeses. You can also serve it for breakfast in place of jam.
Provided by none
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5h
Yield 32
Number Of Ingredients 3
Steps:
- Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit's pectin, which contributes to the firmness of the quince paste.)
- Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp.
- Transfer the quince pulp to a saucepan and add the sugar (ideally, you should add the same amount of sugar, by weight, as the fruit pulp). Cook and stir over low heat until the sugar is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon.
- Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool.
- Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.)
- Store quince paste in an airtight container in the refrigerator; the color will deepen with age.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 44.1 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 3.4 mg, Sugar 34.3 g
QUINCE PASTE
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.
MANCHEGO QUINCE PASTE NAPOLEONS
Provided by Shelley Wiseman
Categories Cheese Christmas Cocktail Party Vegetarian Quick & Easy New Year's Eve Quince Almond Gourmet
Yield Makes 30 to 40 hors d'oeuvres
Number Of Ingredients 4
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.
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