Membrillo is a sweet paste that can be cut into little squares and served as an appetizer on a slice of Manchego cheese. You could also serve it with the Manchego on crackers or Spanish-style chorizo.
Membrillo is made from the quince fruit. The quince is cooked down and combined with lemon juice and sugar to create a sweet fragrant paste. The mixture of the quince, sugar, lemon, and sugar thickens naturally because the quince is naturally very high in pectin. It's a popular appetizer in Spain, especially around the holidays.
About Quinces:
The quince is related to apples and pears, and they grow on shrub-like trees. They originated in the Middle East and were introduced to Europe in the 1600s. They are thought to be one of the oldest cultivated fruits.
In the United States, one variety, the pineapple quince, is primarily grown in warmer climates, such as Southern California, and another variety, the Champion, is grown in cooler climates.
I received three pineapple quinces from Melissa's Produce and couldn't wait to learn more about them. I've since learned that the quinces grown in the U.S. are in season during the fall and early winter. The ones grown in the southern hemisphere are available in the spring.
Thank you Melissa's for introducing me to the quince!
The fruit bruises easily, but that does not affect the flavor or quality of the fruit. When raw, the flesh is hard and very sour and astringent, and pretty much inedible. Cooking them softens them and transforms the flavor from astringent to sweet and more fragrant.
The raw flesh of the quince is white, but it slowly darkens to pink and then a dark rose as it is slow cooked. This is because the quince is also very high in tannin, which contains a hidden pigment that is released during cooking. Adding acid, such as lemon juice, also helps with the process.
You can prepare the fruit by poaching slices and then using them in salads and desserts. You can also make jam, jelly, or this membrillo with it. The jelly makes a wonderful glaze for meats too. You can even use this membrillo to make a puff pastry dessert, similar to my guava and cream cheese pastry. Just substitute the membrillo for the guava paste.
You could also coat the membrillo squares with sugar and serve it as candy. By the way, the word "marmalade" is from the Portuguese name of the fruit, "mormelo."
Ingredients in Quince Paste:
Quinces.
Vanilla Bean: Split the bean and scrape out the seeds and place them, along with the split beans, in the cooking water.
Lemon Zest and Lemon Juice.
Granulated Sugar.
Butter: For greasing the parchment paper in the pan you will use when drying the paste.
Process to Make This Membrillo:
Pretty much every recipe I've seen for making quince paste is essentially the same. First, peel and core the quinces and chop them into small pieces. Simmer them in water with lemon zest and vanilla seeds until the quinces are softened.
Next, drain the quinces and remove the vanilla beans pods. Puree the cooked fruit along with the lemon zest and then measure how much fruit puree you have. Pour it back into the cooking pan and add the equivalent amount of granulated sugar by volume. Cook the mixture to dissolve the sugar and then add the lemon juice. Cook the mixture over low heat for about 90 minutes, until thick.
After that, line an 8 by 8 inch glass baking dish with parchment and butter the parchment. Pour the mixture into the parchment lined pan and bake it in a 125 degree F oven for about an hour. If your oven does not go that low, set it at the lowest possible temperature instead.
Finally, let the mixture cool and then cut it into four pieces, wrap them in plastic wrap, and refrigerate.
Serving Suggestions:
This paste will keep up to a month in the refrigerator. You can serve it as part of an appetizer platter, with crackers, cheeses, especially salty cheeses, marcona almonds, charcuterie, and olives.
You could also serve it Spanish-style, atop slices of Manchego cheese as an hors d'oeuvre. It's also a great substitute for jam for breakfast.
Sunday Funday:
This week, the Sunday Funday group is sharing recipes for Thanksgiving appetizers!
Thanksgiving Appetizers
- Baby Corn Rumaki by Palatable Pastime
- Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
- Charcuterie Bites Pumpkin Centerpiece by Our Good Life
- Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
- Creamy Duck Liver Mousse by Food Lust People Love
- Date and Walnut Bites by Sid's Sea Palm Cooking
- Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
- Mini Bread Cornucopia by Amy's Cooking Adventures
- Mini Pumpkin Cheese Balls by Mayuri's Jikoni
- Mixed Vegetable Sliders by Sneha's Recipe
Membrillo - Quince Paste
Membrillo is a sweet paste that can be cut into little squares and served as an appetizer that is served on a slice of Manchego cheese, and sometimes on crackers or Spanish-style chorizo.
Ingredients
- 2 pounds quinces (about 4 medium), peeled, cored, and cut into 3/4 inch pieces
- 1 vanilla bean, split lengthwise, and seeds scraped out and saved
- 2 strips lemon zest, about 1/2 inch wide and 2 inches long
- 2 cup granulated sugar, approximately. The amount will be determined by the amount of puree you will have.
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, softened
Instructions
- In a 4 quart saucepan, add the quinces, vanilla bean, vanilla seeds, and lemon zest and cover with water. Bring to a boil over medium high heat. Reduce the heat to a simmer, cover, and cook until the quinces are softened and fork tender, about 40 minutes.
- Drain the quinces, and add them, along with the lemon zest, to the bowl of a food processor. Remove the vanilla beans. Puree the fruit and measure the volume you have. Add the puree back to the pan, along with an equal amount of sugar, by volume. Cook the mixture over medium low heat, stirring to dissolve the sugar. Add the lemon juice and reduce the heat to low and cook, stirring occasionally, until you have a thick paste, about 90 minutes.
- Heat your oven to 125 degrees F, and line an 8 inch square glass baking dish with parchment. Butter the parchment paper. Pour the paste mixture into the pan and smooth the top. Place the dish in the oven and bake for about an hour, until the mixture is firm enough to be sliced. Let it cool at room temperature and then cut it into four squares and wrap them in plastic wrap. Refrigerate.
Nutrition Facts
Calories
136Fat (grams)
1 gSat. Fat (grams)
0 gCarbs (grams)
34 gFiber (grams)
1 gNet carbs
33 gSugar (grams)
25 gProtein (grams)
0 gCholesterol (grams)
2 mg
It looks and sounds delicious. I may stick this recipe in my back pocket for when we reach Q next year in our Alphabet Challenge
ReplyDeleteGreat idea!
DeleteI've never played with quince before, but now I want to.
ReplyDeleteI still want to too!
DeleteI've never had quince, but this sure looks delicious!
ReplyDeleteIt is new to me as well!
DeleteNever tried making quince paste, must try this recipe, looks good!
ReplyDeleteKaren have heard of quince but have not had the opportunity to taste it. This recipe reminds me of how mangoes are cooked in a similar way and turned into candies. They usually are sun dried instead of baking them at low heat.
ReplyDeleteI think that is an option and possibly the original way to dry it.
Delete