Dulce de Membrillo (Sweet Quince Paste or Quince Cheese)
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- Опубліковано 18 жов 2019
- Full recipe, instructions, and tips here: thethingswellmake.com/homemad...
Sweet, yet slightly tangy, dulce de membrillo is a thick, sliceable jelly made from the quince fruit. It is also known as quince cheese, or quince paste, and it pairs deliciously with cheese.
Hey, thanks for this, I have usually just made quince jelly with mine, but will definitely try this recipe! Thanks for sharing :)
Beautiful
Looks good. Could I ask which brand the blender is.Looks very sturdy
It’s a thermomix from Vorwerk
Thanks so much for this wonderful recipe. It looks amazing with the cheese. Can we freeze the paste. We have a quince tree so we've got a huge harvest this year. Thanks!
Yes, definitely! I've frozen it before. It actually keeps for quite a long time without freezing, too, because the water content is reduced a lot and there is a relatively high sugar content. 😊
Esto lo preparaba mi abuela y hace ya mucho tiempo (40años) no lo preparara mi mamá
I was wondering, if I replace the sugar with honey, would it still work and become a paste?
I actually tried it and it didn't work out as well as I hoped. We ended up thickening it slightly more with a bit of gelatin, but I wasn't happy with it.
It's one of the few recipes where I stick to using sugar. I also prefer honey or maple syrup normally.
Very nice, is it tasty?
Definitely! 😊
Wow what kind of food processor is that? I have never seen anything like that.
It's called a Thermomix. It's made in Germany and is pretty popular all over Europe (but expensive). They cook and do a lot of other stuff. I could actually, more easily, make the whole recipe in there, but wanted to show how to make it without the Thermomix. I don't do a lot of cooking with it, but use the food processor pretty much daily. 😏
@@Thethingswellmake I was going to say why you didn’t just make it in the Thermomix. Thanks for showing.
@@danielagarduno5559 Hahaha, yes! It actually is very easy in the Thermomix and comes out wonderfully. Most of my readers don't have one, though, so it made no sense for me to use it for a blog recipe. 😏
I'm Argentinian living in Australia and membrillo is a little rare, but not impossible to find but it is a little expensive like $3 to $4 for a 60gms which is like a bite size but that's Australia made. I found some from Spain or Argentina and it's about $10 for 700 gms. Thinking about making it myself and this looks possible, except where do I get the fruit from? Not sure what the growth of quince is in Australia...anyway thanks for making this great video.
I wish I could help with finding quinces, but I have no idea. I even had a hard time finding them here this year!
We find them growing wild in NSW along roadsides! Where are you based?
Can i ask you why you use the thermomix only for blending? It has a scale and cooking function built in? Why you use everything separately? Dosent make sense!
Hahaha- Great question. Yes, it definitely makes sense to make it in the Thermomix, but I have made it without so that I can show everybody how to make it. Most people who read my blog and watch my videos won't have a Thermomix, so if I do the whole recipe with it, they won't be able to follow the recipe. I don't have another food processor these days, so I have to use it for that part.
But, yes, I've made the whole recipe in the Thermomix before and it turns out wonderfully and is much easier, of course.
How long do you cook it in total? Half an hour?
It really depends. I think it's normally closer to an hour. You want to evaporate off the water and get it to thicken up. When a wooden spoon stands up well in it without falling, it's normally ready or close to ready.
In any case, if you cook it less time, you end up with a spreadable consistency which is also good.
@@Thethingswellmake I cooked it for more than an hour. It definitely cold hold a spoon. It is very very tasty but not as stiff as it should be. It is not spreadable but still not stiff enough to slice it. Next time i'll cook it longer.
@@____Ann____ It can also be affected by the quinces you are using, etc.
I had a harder time this year too (which is why I had video of me cooking it longer) hahaha - and I looked it up and people were actually complaining about the quinces this year. I guess some years are better than others for making membrillo!!?!?! 😉
What I have seen is that some people actually bake it to stiffen it up. So, you could try that and wouldn't need to put it back into a pan to cook it longer.
I have other ideas for thickening it up in the post.
@@Thethingswellmake Or maybe I could try the dehydrator? We had quince jelly when we were little. From the quinces of my grandmother's tree. It was a sieved jelly/jam. Since it was cooked in water the flavor was less intense. This really is super tasteful. I have a young quince tree. It made its first 3 quinces this summer.
@@____Ann____ Yes, you could definitely try that. I'd really love to hear how it goes if you do try that- because it could help other people out!
Isn't it exciting when your trees give their first fruits?!? I was so excited to get lychees after several years waiting with my fingers crossed. 😆
I like mine spreadable like a jam, and to feel the quince as you eat it. Jelly looks bad, looks like marmalade.
Ok that’s no ordinary blender. It’s a thermomix, an expensive all-in-one that has many many presets. It’s a cheaters way of cooking.