It's that time of the year here at Struan Farm, the seasonal experiments continue as the veggie garden and orchard deliver almost daily.
This past week with the quince harvest beginning they've included "membrillo," a Spanish version of quince paste, or what the Brits call "fruit cheese." We've been enjoying the plum paste and damson "fruit cheese" I made this summer with different visitors so I decided to stay on this bandwagon.
I love quince. The fact that they're an ancient fruit, can't be eaten raw, and are totally transformed into aromatic deliciousness when poached or roasted tick all the boxes for me. (Yes, I always love the problem pet lambs too, it's a challenge bringing them around, that's just me.)
To make "membrillo" the quince (1.5kg) are peeled, cored and roughly chopped, then cooked until tender in a pot with water, lemon peel and a vanilla pod and seeds. About 35 minutes, after which they are drained and the vanilla pod removed before a quick whizz in the food processor. The puree is then weighed and a ratio of puree to sugar established, 150 mls. of sugar for every 250 mls. of puree. The puree is gently heated in a heavy pot, into which the sugar is stirred and dissolved followed by the juice of one lemon. This mixture then bubbles away for 1-1 1/2 hours, stirred "every so often." I should warn you that regardless of the temperature, "bubbles" is putting it nicely--the pot spews and burps puree (dare I say "farts?"). Tea towels were deployed on the bench and floor to limit the mess. I was a bit hesitant to get my camera near the firing line, but managed to pull off a photo:
After the puree thickens it is poured into lined and buttered moulds (bread tin, pyrex dish, whatever you want to use really, saw someone use madeleine tins, which would look really pretty on a platter). The moulds are then dry baked at the lowest oven temperature for 40-60 minutes until set. Once cool the "membrillo" is un-moulded, wrapped in baking paper, and stored in an airtight container in the fridge where it will keep for six months or so.
If you don't have access to quinces apples can be substituted. I kept thinking the quince puree looked like apple sauce, so could see that working well and will most likely give it a try when our Monty's Surprise apples are ripe.
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