4 cups of quince puree (from five pounds of quince simmered for an hour, juice reserved for future jelly)
4 cups of sugar
2 tbsp of lemon juice
I chose not to use any aromatics or spices, because I wanted to taste it on its own, but I know next time I will use any of the great recipes I saw, like a plain vanilla bean, or cinnamon and nutmeg, or a more savory style with bay leaves and thyme. They all sound great.
After blending the ingredients in a pot on the stove top until all the sugar dissolved, I poured that mixture into a 13 x 9 pan that was oiled, covered in parchment paper, which was then oiled. (I wasn't taking any chances.) I realized a few hours in that moving to a larger, shallower pan would help, so I did just that. After about five hours (at 225 degrees) I turned off the oven and let it sit over night. The next day I flipped the whole thing (carefully!) and let it sit for another day. This morning I divvied the business up. My bars of membrillo aren't quite as brick-like as many I've seen, both in size and hue, but they are nice little candy bars, and that's just fine for me.
I'm also obsessed with jelly candies, and on reading a book review of a local history of the Dutch settlers gustatory habits, I was piqued by quince squares, a sweet treat back in the early 1700s. I got the book out, but no recipe there! So I just cut up half of the quince paste and dipped them in sugar. I'm sure it's the same exact thing. Aren't they pretty?
Later on we'll have some membrillo with cheese and bread. Isn't it a great little loaf? I love that Artisan Bread in Five Minutes a Day. It's really great to have on hand. Especially when you live in the land of not so good bread. I keep the larger portion in the fridge, which they say makes eight loaves, but no so for this bread eater. I'd say it's more like four loaves.
N.B. You might also want to check out Put Up or Shut Up's Quince Paste using the microwave. Joy of Cooking also has a version of that. Cuts the time up, if you don't have it.
Ooh. Nice work. You should try it with some of the cheese from Sprout Creek in Poughkeepsie.ReplyDelete
Hey, I can comment! If you fixed something, thanks.
This is an admirable creation! I tried to make membrillo once and trust me they did not solidify as successfully as yours! I'm envious that you have so many. They are wonderful to share over the holidays.ReplyDelete
these look lovely. i am really intrigued - i need to get my quince on next year for sure!ReplyDelete
Thanks, Peter! Good idea--I'm partial to their Ouray. Glad you can comment, and did so! It was some weird bug (not a settings problem) that I guess has now cleared up.ReplyDelete
Thanks, Christine! I am proud, it's true. I think it helped that I'm easily distracted (easy to do with a toddler) and it stayed in the oven for three more hours than specified!
Tigress- You definitely should! These quince are from CA, but next year I am on a serious hunt for local quince. I know it exists. Just going to be a little bit of a hunt. Plus, I'm hoping to plant a tree or two of my own..but that'll take a little time!
Why did you use granulated sugarReplyDelete
instead of powdered sugar? I used
to buy some jelly candies from an
Oregon place, origin recipe from
Mid East, Turkey. I think it would
taste better with "affectionate"
I wish I could taste it. You haveReplyDelete
made something very intriqing.
Mamou- I'll have to say that I like the superfine sugar for this. I wonder how I can get you some....ReplyDelete