Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, quince paste. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Quince paste is a wonderful accompaniment to cheese and crackers–try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam. Quince paste, called membrillo in Spain, is a tangy-sweet fruit preserve.
Quince paste is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Quince paste is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook quince paste using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Quince paste:
- Get 1250 g quince
- Get 2 1/2 l water
- Get 1 kg sugar
- Make ready 1 tsp lemon juice
- Make ready 1 tsp vanilla
Add quince paste to one of your lists below, or create a new one. I confess that I didn't like Membrillo (pronounced mem-BREE-yo) the first time I tried it. Quince paste is sweet with a delightfully delicate floral taste. Learn how to use quince paste and try our featured recipe.
Instructions to make Quince paste:
- Towel off the downy fuzz of the quince.
- Wash and quarter them.
- Remove the skin and the seeds and cut each quarter in 2-3 slices.
- Place the slices in a pot and add the water.
- Gather the peels and the seeds, tie them into a cheesecloth and put it in the water.
- Boil the quince until they are very tender. Take the pot off the heat and pass the content through a sieve, that you have placed inside another pot.
- When they have strained thoroughly, squeeze the cheesecloth and discard the seeds and peels. Set the strained quince aside.
- Pass the water where you have boiled the quince through a thin cheesecloth to so that it strains slowly.
- Boil the liquid that you have collected until only 3/4 of it remain.
- Add the sugar, stir so that it dissolves and boil over high heat so that it thickens. Add the lemon juice, the vanilla and after a few minutes empty in jars with a wide mouth and let it cool.
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. paste ('dulce'). Wash the quince and cut into halves or quarters. Put in a large pot and cover with abundant water.
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