Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quince cheese 2. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, it is called dulce de membrillo in Spanish, marmelada in Portuguese.
Quince cheese 2 is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Quince cheese 2 is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook quince cheese 2 using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Quince cheese 2:
- Take The quinces you boiled to make quince paste (1250 g quinces)
- Prepare Sugar
- Make ready 1 little bit of cognac
- Take 1 little bit of vegetable oil for the pan
- Make ready 1 little bit of granulated sugar
This is also called 'fruit cheese' or 'quince cheese', and is a very special way to preserve quinces. Quince, a pear-like fruit, tastes especially delicous when sauteed in cinnamon and orange juice and paired with Gruyere cheese. TO MAKE THE JELLY: Put the quinces and lemon zest and juice in a large heavy-based pan. This classic sweet quince paste is a great accompaniment to cheese, or can be melted down and used in fruit tarts and pies.
Instructions to make Quince cheese 2:
- Use the quinces you have boiled for quince paste or boil 1250 g quinces in a little bit of water until they become tender and then strain them.
- Pass the quinces through the purée machine.
- Measure the quantity of the quince purée in cups and calculate 1/2 cup sugar for each cup quince.
- Place the quince in a pot, let it boil, stirring continuously with a wooden spoon.
- As soon as the paste starts to detach from the walls of the pot the sweet is ready.
- Brush a pan with the oil, empty the paste there, level it using the blade of a knife and let it cool thoroughly.
- Cut it into pieces (lozenge shaped) sprinkle with a little bit of cognac and drizzle with granulated sugar.
Beef stew with quince & sultanas. Versatile and so good to blend with fruits and dishes. Delicately flavored and is not just a topping. Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. Quince paste or 'membrillo' is a popular accompaniment to cheese in Spain.
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