Dulce de Mebrillo | A sweet quince. A sweet guest post.
This is a guest post scheduled to publish while I’m off on my excellent adventure of traveling in Iran. By Maria Dernikos, one of my favorite bloggers. If you missed Maria’s glorious kooloocheh recipe post, you should totally check it out and if you are not already reading Maria’s blog, you really must remedy the situation post haste. Maria displays refined tastes, understated penache, and a gentile and utterly sweet charm in every post. Her recipes are great and her stories “sit in the heart” which is a literal translation of “del neshin” a word we use in Persian, which is most apt. The guest recipe is for dulce de membrillo, a delectable sweet made with quince. Fond as I am of quinces and partial as I am to sweets, this is a recipe that I personally found alluring and am confident that you will find the same. Enjoy!
Dulce De Mebrillo | Guest post by Maria Dernikos
Quinces are hard to miss; they resemble giant yellow pears and have the most wonderful delicate scent. Inside their flesh is crisp almost hard which when cut discolours very quickly. This and their tart taste can be forgiven as that same tricky flesh turns into the most beautiful pinky red colour when cooked. This is a fruit so rarely seen in supermarkets and shops yet it has so much going for it. Full of pectin, these fruits are fabulous in jellies and jams. On top of which they are very versatile and can be used in sweet and savoury dishes. Quince is often used with meat dishes. Unlike other fruit it only takes three quinces to produce something truly delicious.
Another Quince fact is that they don’t stop at being a wonderful source of food they were also considered to be an aphrodisiac – probably the reason why seventeenth century London prostitutes were known as marmalade madams. Ivan Day has written about the history of the quince in England with some wonderful pictures and recipes of quince – here
I was beginning to think that I would not see any qunices this year – if it weren’t for a tip off that some had been seen in the greengrocers in the next village. Twenty minutes later I was on my way home with a large bag sitting on the passenger seat filled with quinces. Oh how I long to have a friend who has a large quince tree in their garden with no use for the fruit.
I have a weakness for cheese and love the combination of a slice of cheese with something sweet such as a spoon of chilli crabapple jelly or a slice of the wonderful Dulce de Membrillo. Anything that adds a sweet kick to the cheese is heaven for me.
Dulce de Membrillo comes from the Spanish for ‘sweet quince’. The recipe has few ingredients; quinces, sugar and water. Patience is needed for this simple recipe but it is well worth the effort. The Membrillo will keep in the fridge for months.
- Wash the quinces well and place In a large pan (complete with skin) and fill with water to cover them. Place a lid on the pan and gently bring up to the boil. Then simmer for 40-45 minutes. They are cooked when a knife is easily inserted into the centre.
- Drain, discarding the water, and set aside to cool. Once cool, peel the quinces and core them. Liquidise the flesh until smooth. (Instead of putting the quinces in a pan of water they can also be baked in the oven.)
- Weigh the quince pulp and whatever the weight add an equal amount of sugar. Place in a clean pan and return to a gentle heat. Now the patience starts as the the sugar and pulp need to be stirred otherwise they will catch on the bottom of the pan and burn. Keep doing this until the mixture becomes thick and you can see the bottom of the pan when you drag the spoon through it. Beware of spitting because the mixture can become too hot and will spit. Using a long handled wooden spoon helps to avoid this.
- Transfer to a dish lined with greaseproof paper and allow to cool. When cool remove from dish, wrap with fresh greaseproof paper and store in the fridge.
Note: I made my Dulce de Membrillo with 3 quinces but I could have added less or more it doesn’t matter. 3 quinces produced for me two slabs measuring 12cm x 16cm.
Spread on bread or crackers. For heightened, exquisite pleasure, serve with cheese.
Eat it. Enjoy it. And as they say in Greece: καλή όρεξη – Kali orexi!
Thank you for a lovely guest post, dear Maria!