Comments on: Membrillo http://www.deliciousdays.com/archives/2006/11/16/membrillo/ (c) delicious:days Tue, 07 Feb 2012 01:37:33 +0000 hourly 1 By: Four Fruit Spreads to Pair with Cheese http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-54508 Four Fruit Spreads to Pair with Cheese Sat, 30 Apr 2011 17:16:21 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-54508 [...] Membrillo (also known as Quince paste) comes mostly from Spain and is made from cooking down quince (pictured below; a member of the apple family), sugar, and lemon juice until it forms a thick paste. It’s sweetness and apple-like flavor pairs well with salty cheeses. It is often served with Manchego or other sheep’s milk cheeses [...] [...] Membrillo (also known as Quince paste) comes mostly from Spain and is made from cooking down quince (pictured below; a member of the apple family), sugar, and lemon juice until it forms a thick paste. It’s sweetness and apple-like flavor pairs well with salty cheeses. It is often served with Manchego or other sheep’s milk cheeses [...]

]]> By: Steph http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-53635 Steph Sat, 12 Feb 2011 23:12:32 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-53635 Thank you for that recipe! I tried "Quincessence" first time in Queenstown a couple of years ago - your recipe recalled the taste of that at once. I added lemon and it's just perfect. Well, my son (5 yrs) nearly inhales it with Manchego....time to get new quinces! Thank you for that recipe! I tried "Quincessence" first time in Queenstown a couple of years ago - your recipe recalled the taste of that at once. I added lemon and it's just perfect. Well, my son (5 yrs) nearly inhales it with Manchego....time to get new quinces!

]]> By: WizardsNZ http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-52597 WizardsNZ Wed, 08 Dec 2010 20:01:21 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-52597 Some of that 'skin' liquor I had left over started to ferment so I bottled it and have been carefully monitoring it occassionally. It's a year & a half old now and the thickness has finally gone from it to yield the most gorgeous honey coloured mildly alcoholic wine. It's somewhat reminiscent of the delicious French elderberry liquor that costs $80 a bottle here! Some of that 'skin' liquor I had left over started to ferment so I bottled it and have been carefully monitoring it occassionally. It's a year & a half old now and the thickness has finally gone from it to yield the most gorgeous honey coloured mildly alcoholic wine. It's somewhat reminiscent of the delicious French elderberry liquor that costs $80 a bottle here!

]]> By: Mony http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-52562 Mony Sun, 05 Dec 2010 04:52:17 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-52562 I've read your recipe and plan to make it tomorrow. My "Oma" always made what she called "Quitten Kase". I'm hoping this is a close approximation. Sounds like it. Thanks! I've read your recipe and plan to make it tomorrow. My "Oma" always made what she called "Quitten Kase". I'm hoping this is a close approximation. Sounds like it.

Thanks!

]]> By: Amelia N. Kame http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-51897 Amelia N. Kame Wed, 08 Sep 2010 19:04:12 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-51897 Hi, I am a missionary in Mexico, Miguel Alelman, Son. from Arizona, USA. My grandmother used to make "orejones"(big ears) every end of summer. She would wash them and cut them about 1/4" thick and dry them in the sun until they were dry. They make a great snack and can be eatten with almost anything. Nice and shewy and you bring them alive in your mouth. .............delicious! Hi, I am a missionary in Mexico, Miguel Alelman, Son. from Arizona, USA.

My grandmother used to make "orejones"(big ears) every end of summer. She would wash them and cut them about 1/4" thick and dry them in the sun until they were dry. They make a great snack and can be eatten with almost anything. Nice and shewy and you bring them alive in your mouth. .............delicious!

]]> By: Robert http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-51152 Robert Mon, 05 Jul 2010 06:11:39 +0000 http://www.deliciousdays.com/archives/2006/11/16/membrillo/#comment-51152 wuaw what a wonderfull fruit I`m from Guetemala C.A. but really never put 2 much attention about all components of this very popular fruit, from now The Membrillo is part of my fruit market shopping list, because all ingredients as part of my diet and healty habits of eating good, befor was a kind of ugly fuuit for my but no anymore. Back in my country this Membrillo is a popular fruit even the jelly looks jumyyyyy. wuaw what a wonderfull fruit I`m from Guetemala C.A. but really never put 2 much attention about all components of this very popular fruit, from now The Membrillo is part of my fruit market shopping list, because all ingredients as part of my diet and healty habits of eating good, befor was a kind of ugly fuuit for my but no anymore. Back in my country this Membrillo is a popular fruit even the jelly looks jumyyyyy.

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