Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Also known as Quince Paste or Quince Cheese, Membrillo has undergone a fascinating evolution of both name and substance over the years. Your cheese plate is waiting.
Turn those hard, astringent quinces into a sweet, dense paste with a wonderful floral flavor that provides the perfect foil for cheese, especially Manchego, it's traditional counterpart.
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
Quince are an aromatic fruit similar to apples or pears. I am lucky enough to have 2 trees growing in my backyard. Every year I look forward to making brandied quince, and most of all, quince paste; also known as membrillo.
