This thick, fruity paste is nothing to do with cheese – it’s solid quince (also known as membrillo) and has been a delicacy since medieval times. I always serve it at Christmas with Cabrales, a Spanish blue cheese which tastes a bit like Roquefort. The recipe I used came from Sarah Raven’s Garden Cookbook – a gem of a seasonal cookery book, especially if you have access to your own fruit and veg. (I have added some bits to her recipe description...) 700g granulated sugar 2 kg quince Put the sugar in a bowl and warm in a cool oven (about 140 degrees C/Gas Mark 1). Roughly chop the quinces (there is no need to core or peel them) and put into a large pan with 300ml water. Cover and bring to the boil over a medium heat, and stew gently until the fruit is soft. Sieve or mouli the fruit and measure the purée. Place the purée in fresh pan together with the sugar – for each 600 ml purée, add 350g sugar. Gently heat until the sugar has completely dissolved. Raise the heat slightly and bring to the boil, stirring continuously to prevent it catching. As it reduces it will spit and splatter so cover your hand with a cloth and expect a mess. After 45 mins the mixture will have turned a lovely reddish brown and begin to come away from the pan when you stir. Pour into baking trays lined with greaseproof paper. Leave, uncovered, at room temperature for 2 to 3 days before cutting into blocks or chunks. This will keep for ages in airtight containers. |
