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Membrillo


A Spanish delicacy with a gumdrop-like texture, Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. The quince tree is a relative of the apple and the pear and is native to Europe and parts of Asia. Membrillo traditionally served with Manchego cheese to have a salty contrast to the sweetness of the Membrillo.

Ingredients

  • 2 quince, peeled, cored, and coarsely chopped (6 cups)
  • 3 strips lemon peel
  • 2 cups sugar
  • 2 Tbs. lemon juice

Directions

1. Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 1 1/2 hours, or until pink and very thick.

2. Line loaf pan with parchment paper. Spread paste in prepared pan, and cool. Unmold onto cutting board, and slice.

{VegetarianTimes}

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3 responses »

  1. I made this one year and the quince was amazing, so floral! I really loved the quince jelly we made as well.

    Reply
  2. Interesting. Looks good!

    Reply
  3. I’ve been to Spain a few times, but have never seen or heard of this. I shall have to hunt some out this summer when I return. This sounds delicious.

    Reply

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