Hello everybody, it is Brad, 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 food recipes. This time, I am going to make it a little bit unique. 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 popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spiced quince paste/ membrillo is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have spiced quince paste/ membrillo using 3 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spiced quince paste/ membrillo:
- Get 3 quince. 1kg weight
- Take 750 grams sugar
- Prepare Spices to flavour (optional- cinnamon, ginger, clove and nutmeg)
Quince paste, called membrillo in Spain, is a tangy-sweet fruit preserve. It is fantastic served with cheese (manchego cheese is traditional), but also makes an excellent breakfast spread. There are two ways to make quince paste; one starts from scratch and the other uses the quince mash leftover. 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.
Steps 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
And the artisans in Dubrovnik have discovered that international appeal. I confess that I didn't like Membrillo (pronounced mem-BREE-yo) the first time I tried it. Known in Spain as 'Membrillo', quince paste is a solid jelly. Thick and sliceable, it's especially popular around the Christmas season. While you'll most commonly find Membrillo served alongside cheese, there are a hundred delightful ways to serve this versatile paste.
So that is going to wrap it up for this exceptional food spiced quince paste/ membrillo recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
