On Tuesday I talked about my (secret) addiction to Manchego & “Dulce de Membrillo”. Today I’m sharing with you my family’s recipe so you can all enjoy this classic combo.
Like all marmalades and compotes it’s really very easy and it makes for a perfect kitchen activity on a cold autumn day. Why not trying it this weekend?
What you need:
- 2 pounds of quince, washed, cored and roughly chopped
- 2 pounds of granulated sugar
- The juice of 1 lemon
- 1tbs of gin
- Place quince pieces together with the sugar in a large saucepan. Stir with a wooden spoon until the sugar has completely dissolved.
- Add the lemon juice and the gin. Reduce to a simmer, cover, and let it cook until the quince pieces are tender (about 30 minutes).
- Pour everything down into a blender and mix well until the quince paste is very thick and has a deep orange pink color.
- Pour the cooked quince paste into a serving tray.
- Smooth out the top of the paste so it is even.
- Let it cool.
To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small slice of the “dulce de membrillo” and spread it on top of a slice of Manchego. Yum!