![]() ![]() It’s often served as an appetizer or dessert and is paired with cheese, crackers or bread or as part of a cheese and charcuterie board. ![]() Membrillo is typically served at room temperature sliced or cubed. Membrillo is wonderfully versatile and also makes an excellent and unique gift for friends and family who appreciate good food! How to Serve Membrillo It also freezes well for even longer storage. In many areas of the world it’s kept at room temperature for the same length of time. Like jam, the sugar acts as a preservative and it will keep in the fridge for at least 3 months. Membrillo keeps for a long time, which is a big plus. The result will be a firm membrillo with a perfectly sliceable consistency and heavenly flavor! Stew the quince and then simply puree the mixture and let it set. Simply weigh the peeled, cored quince at the start and add it to the pot with the sugar and a little water. Secondly, there is no need to strain the water and then weigh the pulp. Just peel and core your quinces from the start and throw the diced quince directly into the pot with the sugar and water. ![]() ![]() Not only that, leaving the skins on will result in a membrillo that is slightly browner in color. None of that extra fuss is remotely necessary.įirst of all, the quince flesh itself is so high in pectin that simmering it with the peels and seeds is unnecessary. Many recipes call for cooking the quinces whole, then straining the water, then peeling and coring them, then weighing the pulp and then simmering it with sugar. After having tasted quince, I now understand why quince in ancient times was considered a fruit of the gods. It has a highly aromatic, floral flavor, almost like it’s made with essential oils of wild English roses. The best word I can think of to describe the flavor is sweetly floral. Oh, the aroma and the flavor! It’s among the most unique and wonderful smells and flavors I’ve encountered. It was also the first time I had ever tried quince. I’ll never forget the first time I tried membrillo. Quince paste is usually sold in squares and is served by cutting it into thin slices to accompany cheese (in Spain, membrillo and manchego cheese are inseparable), served on crackers, spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection (and commonly rolled in sugar), served with meats, and is also used to stuff pastries and spread in cakes. The quince has been a highly revered fruit since ancient times and this recipe is thought to have Roman origins as early as the 4th or 5th century AD and used honey instead of sugar. It’s also known as Dulce de membrillo (Spain, Ecuador, Argentina, Chile, Mexico, Uruguay), marmelada (Portugal, Brazil), pâte de coing (France), Quittenkäse (Germany), birsalmasajt (Hungary), and quince cheese (New England) or quince paste (UK, Canada, Australia), to name a few. It is now a popular confection in many countries. Membrillo is a sweet, thick, sliceable firm paste made from quince that originated in Spain and is especially popular during the Christmas holidays. Today we’re making what is probably the most famous application of the quince besides quince jelly: Membrillo. My solution was to plant a quince tree a couple of years ago and eagerly look forward to the first fruits next year! Some grocery stores carry it during the Christmas season but you’ll likely need to ask the produce manager to order some for you. And though it is considered less versatile than apples and pears, and is challenging to find anymore, it has such an incredible and unique flavor it is worth every effort to find it. Though it is in the same family as apples and pears, the quince is practically inedible raw, no matter how ripe, and has to be cooked. How that happened I can’t imagine because it is one of the most under-appreciated and spectacular fruits out there. Though highly revered for so long, it has sadly fallen out of favor to the point where few people have even heard of it let alone tasted one. Hedrick rued that “the quince, the ‘golden apple’ of the ancients, once dedicated to deities, and looked upon as the emblem of love and happiness, for centuries the favorite pome, is now neglected and the least esteemed of commonly cultivated tree-fruits.” The quince fruit has been prized since ancient times and up until around the early 19th century was still found in the garden of many homes. As long ago as 1922, the great New York pomologist U. Popular throughout many countries, membrillo (aka, quince paste or quince cheese) is incredibly versatile and one of the most delicious confections you’ve ever tasted! This membrillo recipe is easy to make and freezes well so you can conveniently have it on hand. ![]()
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