Tuesday, 8 November 2011
Membrillo is a Spanish quince paste, traditionally served with Manchego cheese, or you can coat it in sugar and eat as sweets, which is what I have done. The recipe is very easy, and you can used up dmaged fruits by cutting out any bad bits and using the good ones.
Peel core and cut up your quinces, place in a pan with ther ind of one lemon, slices and cover with water; simmer until fruit is soft; drain, and puree the fruit, including the lemon peel. Add lemon juice (I use about 2 tbsp for 2lbs fruit) and stir well.
Posted by MrsL at 15:40