The flavour is sensational, and I would recommend this fruit paste to anyone who is wondering what to do with a few spare quinces. I found a recipe from Taste. It worked fine, except that I added a full cup of water at the start because it looked like it was going to boil dry! Pretty easy process. Peel, core, chop, then stew. After the chopped up quinces turned to mush, I blended them in the food processs whilst hot and then returned the fruit to the pot and added the sugar.
Then I lined 6 ramekins with plastic wrap and ladled in the paste, and when it cooled a little, we folded over the wrap to protect it as it set. I left them on the kitchen counter overnight and we had some for lunch with a piece of ash coated brie and castello white cheese.
Unfortunately, these are not my creations, but will be getting stuck into cheesemaking next week. The taste was great and it really brought out the flavour of the cheese.
A great accompaniments indeed. Not quite sure how to store it, but we have it in a sealed container in the fridge. Hopefully it will store for a while, at least until I get a Caerphilly made and ripened! I can just taste the sweet and salty together, yummy. There was a bit of crystallisation on the surface but other than that it was and still is fine.
We wrap our quince paste in foil and leave it in an airtight container in the pantry. The amount of sugar in the paste is enough to act as a preserving agent. Looks like it all worked out fabulously, Gavin! I have never heard of it going off or mouldy and as long as you put the sugar in, it should keep as long as you can resist eating it!!
I used a hot water bath to help remove the membrillo from the pan after it had set up in the fridge overnight. Excellent recipe. Thank you! This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Quince paste is delicious versatile and is excellent served with cheese, on crackers, spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection and commonly rolled in sugar , served with meats, and is also used to stuff pastries and spread in cakes.
Print Recipe 4. Prep Time 15 mins. Cook Time 1 hr. Total Time 1 hr 15 mins. Course Appetizer, Dessert, Snack. Cuisine Spanish, Various. US Customary Metric. Place all the ingredients in a medium pot over medium heat. Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer uncovered for an hour or so, stirring occasionally, until the candy thermometer reads degrees F. This doesn't always guaranteed it's ready, so at this point also do a plate test to make sure the mixture is done: Spoon a little of the liquid onto a cold plate and wait a couple of minutes.
If it doesn't, continue to simmer and re-test. The quince will increasingly change into a deep ruby red color. Grease a 8x8 inch glass baking dish. Pour the hot mixture into the greased baking dish and smooth the top. Makes one 8x8 inch square of quince paste. Keyword Quince Paste Membrillo. You should have about 1.
Weigh out an equal amount of sugar. Combine sugar and fruit pulp in the same cleaned saucepan. Cook, stirring over a low heat until the sugar dissolves. Continue to cook, stirring every minutes, until the quince paste is very thick and a deep ruby colour. At this stage a wooden spoon drawn through the paste will leave a very distinct trail across the bottom of the pan. Transfer cooked paste to a lightly greased and lined 20cm x 30cm lamington pan.
Spread paste flat. Place in fan-forced oven with only the fan working no temperature set overnight or for several hours to dry out.
Whichever way you dry it, wrap it in baking paper and foil and then place in an airtight container. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. Jewish Sweet Potato Side Dish. Updated 3 hours ago 14 comments. Sauces Butter.
0コメント