Dulce de Membrillo is a jelly or paste made from quince, a medieval Mediterranean fruit that is the European predecessor of the apple.
The resulting jelly is a natural companion to a well-cured Manchego cheese and any strongly flavored cheese, especially an aged Crottin or Garrotxa. It can also be used instead of jam on bread, turnovers and other pastries.
Dulce de Membrillo
Recipe
Dulce de Membrillo
1kg quinces
800 g cane sugar
7 tbsp lemon juice
1kg quinces
800 g cane sugar
7 tbsp lemon juice
With a cloth rub the quinces to remove the bloom.
Cut in quarters and remove stalk and pip.
Bring the quinces with 1 l of water and lemon juice to the boil.
Cover and leave to simmer lightly for 50 minutes until the quinces are soft.
Place a cloth into a sieve, into this pour the quinces and leave to drip off overnight.
Keep the drained fluid and cooking water (for making quince jelly).
Finely puree the quinces.
Weigh out 800 g of the pulp.
Bring to the boil with the sugar in a wide pot.
Reduce on medium heat while stirring constantly, to a chewy consistency (approx. 60 minutes), until a gap forms and stays when stirring.
Spread the puree approx. 1 cm thick on a baking tray lined with cling film.
Leave to dry in the open air for approx. 2 days, until it is firm and not sticky anymore. Alternatively, you can dry it in the oven at approx. 50 °C for 3-4 hours.
Then cut into dices and serve with cheese.
For storage, cut in dices, separate with parchment paper and keep in an airtight container.
preparation time: approx. 30 minutes
cooking time: approx. 120 minutes
resting: approx. 24 hours
Cut in quarters and remove stalk and pip.
Bring the quinces with 1 l of water and lemon juice to the boil.
Cover and leave to simmer lightly for 50 minutes until the quinces are soft.
Place a cloth into a sieve, into this pour the quinces and leave to drip off overnight.
Keep the drained fluid and cooking water (for making quince jelly).
Finely puree the quinces.
Weigh out 800 g of the pulp.
Bring to the boil with the sugar in a wide pot.
Reduce on medium heat while stirring constantly, to a chewy consistency (approx. 60 minutes), until a gap forms and stays when stirring.
Spread the puree approx. 1 cm thick on a baking tray lined with cling film.
Leave to dry in the open air for approx. 2 days, until it is firm and not sticky anymore. Alternatively, you can dry it in the oven at approx. 50 °C for 3-4 hours.
Then cut into dices and serve with cheese.
For storage, cut in dices, separate with parchment paper and keep in an airtight container.
preparation time: approx. 30 minutes
cooking time: approx. 120 minutes
resting: approx. 24 hours
Image and Recipe: Kitchen trinity via Taverne Agency
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