Dulce de membrillo (Spanish Quince Cheese)
- Wash and peel the quinces, cut into quarters and remove the seeds. Then chop roughly into pieces measuring 4 cm, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.
- Add 100 ml of water at room temperature and, the measuring beaker not inserted, boil the quinces for 25 minutes/100 °C/speed setting 1.
- Next, with the measuring beaker in place, chop the quinces again for 8 seconds/speed setting 8. Add the two types of sugar and, with the measuring beaker in place, stir for 8 seconds/speed setting 6.
- Remove the measuring beaker from the lid and boil the mixture for 30 minutes/110 °C/speed setting 2.
- Pour the mixture into a flan dish or ovenproof dish, cover with cling film and allow to cool for 2 hours. Allow to set in the refrigerator for 8 hours overnight.
Contrary to its name, Spanish quince cheese is a dessert and not cheese. It is often placed on top of bread and goes particularly well with Manchego cheese.
If stored in a cool, dark place dulce de membrillo will keep for about 10 days.
Bon appétit with Monsieur Cuisine