Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spiced quince paste/ membrillo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Spiced quince paste/ membrillo is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook spiced quince paste/ membrillo using 3 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spiced quince paste/ membrillo:
- Get 3 quince. 1kg weight
- Get 750 grams sugar
- Make ready Spices to flavour (optional- cinnamon, ginger, clove and nutmeg)
Quince paste is a sweet candy made from the delicious apple-like quince fruit and complements the flavor of cheese, with which it is often served. I confess that I didn't like Membrillo (pronounced mem-BREE-yo) the first time I tried it. 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. And the artisans in Dubrovnik have discovered that international appeal.
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
Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. I spotted this bountiful sight of a quince-laden tree outside my sister's window last week. Every day since, the vision has been taunting me with the prospect of homemade membrillo. Dulce de membrillo or a sweet of quince is a sweet quince paste very popular in Spain.
So that is going to wrap it up with this special food spiced quince paste/ membrillo recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
