Quince membrillo.
A classic way to eat quince – a paste which is traditionally served with Manchego in Spain. It is easy to make and stores well. Eat it with cheese, on its own, or add a little to flavour casseroles and sauces.
Makes 2kg
granulated sugar (for exact quantity see below)
2kg quince (or quince and cooking apples if you are short of quince)
a little ground cinnamon
Put the packets or bowl of sugar in a very low oven to warm up for about half an hour.
Roughly chop the unpeeled quinces and put into a pan with 300ml water. Cover and stew gently until the fruit is soft. Sieve or mouli the fruit and measure then purée. For each 600ml of purée, add 350g of sugar. Gently heat in a deep saucepan until the sugar has completely dissolved. Raise the heat and bring to the boil, stirring continuously to prevent it catching. As it reduces, it will spit and splatter, so cover your hand with a cloth.
After about 45 minutes the mixture will have turned a lovely reddish brown and will begin to come away from the side of the pan as you stir. Pour into baking trays lined with non-stick paper or an oiled mold. Leave, uncovered, at room temperature for 2-3 days before cutting into blocks or chunks.
- Quince membrillo recipe | Sarah Raven
- Ingredient Spotlight: Quince | Williams-Sonoma Taste:
Homemade Quince Paste with Manchego Cheese.
Quince Teacake with Sweet Syrup.
Quince Poached in Vanilla Syrup.
- Quince recipes | Nigel Slater | Life and style | The Guardian:
Roast quinces
Pickled quinces
- Quince | SimplyRecipes.com
- Quince tarte Tatin Recipe - David Lebovitz
- Vanilla-Poached Quince Recipe - David Lebovitz
- Rosy Poached Quince - David Lebovitz
- Celeriac In Olive Oil With Quince and Orange - Gourmet Kitchen Tales
in Russian:
- айвовое варенье
- Не пропустите сезон варенья из айвы! - stalic
No comments:
Post a Comment