Breakfast is one of our favorites moments, because we can have many sweet snacks in the morning~! And one of them is the Quince Cheese~! At first, we were confused at the word “cheese”, since we thought that it was something salty. But look~! It’s a Sweet Snaaack~!
Quince cheese, dulce de membrillo, is a sweet, thick, jelly made of the pulp of the quince fruit. Quince cheese is common in several countries, in which is named in many ways, such as carne de membrillo or ate de membrillo in Spanish, marmelada in Portuguese,codonyat in Catalan, cotognata in Italian, birsalma sajt or birsalma zselé inHungarian and membrilyo in Tagalog.
Traditionally and predominantly from Portugal, Italy and Spain, also very popular in America, in Brazil (as marmelada), Uruguay, Argentina, Chile, Peru, and Mexico and in Israel, as a typical Sephardi dish.
We also use to preparing it in our free time, but not that much.
For the quince pulp:
- 1 kilo of quinces
- Zest of half a lemon
- Water to cover
For the quince cheese:
- Quince pulp
- Juice of half a lemon
- Granulated (not castor) white sugar (equal volume to the pulp)
- Rub the down off the quinces and wash them. There is no need to peel or core the quinces.
- Chop the quinces carefully, as they are hard it is easy for the knife to slip. You can chopped them into quarters and sliced them into 1cm slices.
- Place the quince slices in a large saucepan or casserole dish and add water so that they are just floating. Then add the zest of half a lemon.
- Bring slowly to the boil and then turn the hob down to it’s lowest setting so that the quinces gently simmer (lid on). Simmer the fruit until very soft and the fruit has turned a deep pink color. This takes about 3 hours. Check the quinces every moment and top up the water if necessary.
- Strain the juice from the fruit overnight using a jelly bag or muslin square. You have to retain the juice to make quince jelly.
- It’s good for you if you put the quinces through the Magimix (medium grater blade) and then you sieve them.
- Measure the pulp using a measuring jug put the pulp into a large heavy bottomed saucepan or casserole dish and add an equal volume of white granulated sugar. Add the juice of half a lemon.
- Bring the pulp and sugar gradually to simmering point, stirring to dissolve the sugar and let it simmer, lowest setting for 2-3 hours, stirring every now and then to stop it sticking and burning. It will resemble gloppy mud. Gradually the color will darken and the fruit will become very thick.
- Spoon into well oiled sterilized straight sided jars and seal with cellophane lids. This will keep for months. Cut slices to eat with cheese or cold meat. Refrigerate after opening.
Thank you, cottagesmallholder.com~!