How to make Quince Cheese or Spanish Membrillo

 

To me quinces are a rare and wonderful fruit, rarely seen in Cumbria. The Spanish call them 'pear apples', like pears they are fairly hard and require softening with long cooking, fresh the colour of golden delicious apples. I usually make a jelly with them when I see them, but then I came across this Spanish accomplement.

Ingredients:

Two or more Quince - weigh them, use a third of their weight in castor sugar, a lemon, a little water.

I'd so love to have a quince tree in my garden, Just the aroma from these two, their fragrance of vanilla, pear and lemon perfume my kitchen. For a moment I imagine the scent of a quince tree laden with fruit on a sunny Autumn day and decide to order one.

Membrillo, or quince cheese is made throughout the Mediterranean and is an ancient dish dating back to Roman times, tangy or sweet the recipe is the forerunner to marmalade. Membrillo or quince cheese is sliced and typically served with crackers and Manchago cheese, especially Manchago cheese.

So peel the quince and chop the fruit into small pieces, zest a lemon and add, add about a third of the quince weight in castor sugar, add the juice from the lemon and a little water. Bring to a boil then set to simmer and as low as it will go.

Keep an eye and keep stirring occasionally, add a little more lemon juice or water, squishing the fruit as it softens over the next hour or more, Do not allow to burn as the colour changes to a light orange or even light red.

Put clingfilm in a plastic container and put/pour the membrillo over it, allow to set and cool, Turn it over on a plate and put back into the container. Cut into slices or squares and serve with your favourite cheese and biscuits.

So if you come across quinces - make 'membrillo' as it could last in your fridge for a long time, even years and you'll thank yourself for doing so. In reality it won't. Those that hang about your house will scran it.