Membrillo - How to make Quince Cheese - A Fantastic Accessory to Any Cheese Platter
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- Опубліковано 31 січ 2022
- Making Membrillo from start to finish. Known by many names, this is one of the best accompaniments to any kind of cheese platter. Don't be afraid to make this. All you will have to do is to get some Quince. Have this with some cheese and it will bring the whole thing to the next level.
#membrillo
#quincepaste
#quincecheese
Ingredient List
1000g Cooked Quince Puree
+ Cooking Liquid
2 Lemon Peel
500g Caster Sugar (50% Weight Cooked Quince Puree)
10g Vanilla Bean Paste (1% Weight Cooked Quince Puree)
*** You will need a thermometer
*** Cook the mixture until a maximum temperature of 105 degrees celcius.
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Music Credit
Cosmos by Hazy
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Lovey recipe, thanks! It's been ages since I had some, mom used to make it, she was Española. 💙
Thank you for the support!!!
Love this membrillo and queso machengo
Thank you 🎉
In México, it is best know as "ate", and the method is used also with other fruits (guava, apple, pear, mango, pumpkin, hawthorn).
I would love to try a mango version!!!
@@AveryRaassen ...good material for another video, actually! Ate de mango!
Ate de "fuits" is used in strips for "rosca de reyes" and can be used also on some other sweet breads. Surprise us with a good idea! :)
Saludos from México! :)
Brilliant!
I've been futzing around with Membrillo for years with varied results. Thank you for clarifying the temperature issue. My tree is loaded this year so I should get busy. I recently purchased a dehydrator and will try making "Quince Leather" as an additional challenge. There is nothing quite like the aroma of quince simmering in the kitchen. Thanks so much for your video!
I am glad to help. Let me know how it goes.
@@AveryRaassen Will do!...and thanks again.
Thank you. Love how detailed you are.
Thank you for the support!!!
Looking so good
Thank you for your support!
I tried my take on this recipe. But after stirring and stirring and afraid I was going to burn it. I finally put it into a baking dish and put it on low for several hours in the oven and let the remaining fluid evaporate and it works quite well.
I am glad that worked out well for you.
Is it possible to use honey instead of sugar?? Also, how long do I need to simmer for? One hour? Two? Thanks!!
Todos os anos faço doce de membrillo com muito menos trabalho e fica sempre muito bom e fica igual
Fantastic
Thanks Raaseen, very well explained recipe. Portuguese recipes on youtube are rubbish, no explanation of the science behind the technique . I feel embarrassed for elisabetesilva5605. This is the first recipe I find that explains the importance of the temperature in getting a hard setting.
Thank you for such an easy recipe to follow. I have just made it.See what tomorrow brings. What is the best way to keep Membrillo and how long will it keep. Yours with kindness, Carmen.
Let me know how it turns out tomorrow. Best way to keep is in an keep in an air tight container wrapped inbetween parchment/ baking paper in the fridge. Keeps for a good month. Check after that. Or you can freeze it and take out to use when ever. Due to the sugar concentration it can last for quite along time.
@@AveryRaassen will do. Thanks for information. Take care.
It turned out amazing. Tastes wonderful. Not as squishy as yours but still sort of soft. Also Oh boy were you right about the scatter guard.😩🥹
@@daisymae8986 I am pleased thay you enjoyed it
Would you get the same end effect without adding any sugar?
The sugar helps to preserve the paste and get it to the desired consistency.
My mom used to make it with half regular white sugar and half monk fruit sugar. It takes out lots of the calories.