MANCHEGO WITH QUINCE PASTE
Categories Cheese Fruit Appetizer No-Cook Quince Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese.
MANCHEGO CHEESE WITH QUINCE PASTE
Categories Cheese Appetizer Quick & Easy Quince Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 4
Steps:
- Cut cheese into 1/4-inch-thick wedges, discarding rind, and cut quince paste into 1/8-inch-thick rectangles. Top cheese wedges with quince paste wedges and arrange on a platter.
MANCHEGO QUINCE SKEWERS
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
- Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
- Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.
QUINCE PASTE
The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. It is not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes. Quince paste is a wonderful accompaniment to cheese and crackers-try chevre as well as other mild, firm cheeses. You can also serve it for breakfast in place of jam.
Provided by none
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5h
Yield 32
Number Of Ingredients 3
Steps:
- Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit's pectin, which contributes to the firmness of the quince paste.)
- Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp.
- Transfer the quince pulp to a saucepan and add the sugar (ideally, you should add the same amount of sugar, by weight, as the fruit pulp). Cook and stir over low heat until the sugar is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon.
- Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool.
- Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.)
- Store quince paste in an airtight container in the refrigerator; the color will deepen with age.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 44.1 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 3.4 mg, Sugar 34.3 g
QUINCE PASTE
Quince paste is similar to a fruit leather, only a bit thicker. It's traditionally served in Spain with a slice of manchego cheese. I like this method of preparation, which I find easier than peeling and coring prior to cooking. I've modified this a bit from the original, found on epicurious.com . Prep time does not include chilling.
Provided by duonyte
Categories Dessert
Time 3h
Yield 2 1/4 lbs., 18 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 deg. and line a baking dish with foil.
- Scrub fuzz off the quinces and pat dry. Place in pan, cover with foil, and roast until tender, about 2 hours Transfer pan to rack. When quices are cool enough to handle, peel, quarter and core them. (A melon baller is very useful for coring, and I find that you can scoop the flesh with a spoon).
- Puree pulp in food processor with as little water as possible until smooth. Force through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer to a 3-qt. heavy saucepan and add an equivalent amount of sugar.
- Cook quice puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour into a lightly oiled 1 quart terrine, smoothing top with an offset spatula, and cool. (Alternatively, pour onto a lightly oiled cookie pan and spread out to about 1/4 inches thickness and let cool).
- Chill puree in terrine until set, about 4 hours. Puree in cookie pan will set without chilling. Remove from pan.
- Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.
- Slice paste and serve with cheese and crackers.
Nutrition Facts : Calories 97.7, Sodium 0.9, Carbohydrate 25.4, Fiber 0.4, Sugar 22.2, Protein 0.1
HOMEMADE QUINCE PASTE (MEMBRILLO)
Delicious sliced thinly and served with Manchego cheese and sliced apples. In the Northeast USA, quince are in season from September to November. When stored refrigerated, in air tight wrappings, it should keep for several months. Prep/Cook times do not include cooling times.
Provided by Dee514
Categories < 4 Hours
Time 3h20m
Yield 1 pan (8 x 8 x 1-inches)
Number Of Ingredients 5
Steps:
- Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).
- Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill. Measure the quince purée. Measure an equal amount of granulated sugar. (If you have 4 cups of purée, you'll need 4 cups of sugar.) Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.
- Continue to cook over a low heat, stirring occasionally, for 1 to 1 1/2 hours or until the quince paste is very thick and has a deep orange pink color.
- Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place in the oven for about an hour to help it dry. Remove from oven and let cool.
- To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small (1/8-inch thick) slice of the quince paste and place it on top of a (1/4-inch thick) slice of the cheese. Store by wrapping in foil or plastic wrap, and keeping in the refrigerator.
Nutrition Facts : Calories 4142.6, Fat 1.8, SaturatedFat 0.2, Sodium 73.1, Carbohydrate 1081.6, Fiber 34.7, Sugar 800.4, Protein 7.4
MANCHEGO CHEESE TRIANGLES WITH QUINCE PRESERVE
Combine triangles of salty manchego with sweet membrillo quince paste for a simple and moreish party canapé or serve as part of a tapas spread
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack
Time 5m
Yield Serves 10-12 with other dishes
Number Of Ingredients 2
Steps:
- Cut 200g/8oz manchego cheese into triangles or squares and cut the quince paste (membrillo) into small pieces. Top each slice of cheese with a piece of quince paste and serve on a flat plate.
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