Membrillo Food

MEMBRILLO

Steps:

• Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
• To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
• Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
• To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
• Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
• Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.

EASY MEMBRILLO (SWEET QUINCE PASTE)

Steps:

• Place all the ingredients in a medium pot over medium heat. Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer uncovered for an hour or so, stirring occasionally, until the candy thermometer reads 220 degrees F. This doesn't always guaranteed it's ready, so at this point also do a plate test to make sure the mixture is done: Spoon a little of the liquid onto a cold plate and wait a couple of minutes. Push the liquid with your finger and if it wrinkles it is ready. If it doesn't, continue to simmer and re-test. The quince will increasingly change into a deep ruby red color.
• Grease a 8x8 inch glass baking dish. Puree the mixture with an immersion blender or blend in a Vitamix or similar until smooth. Pour the hot mixture into the greased baking dish and smooth the top. Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24-48 hours until firm. Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife). Note: Some recipes call for placing the membrillo in an oven at low temp (125 degrees F) for 8+ hours to firm it up. This membrillo is already firm and perfectly sliceable. If you prefer it even firmer, proceed with dehydrating it.Cover with plastic wrap and store in the fridge for up to 3 months or longer. For longer storage membrillo can be frozen well-wrapped for up to a year.
• Makes one 8x8 inch square of quince paste.Serve with your cheese & charcuterie board. Traditionally served with manchego but pairs beautifully with most aged, hard cheeses.

GOAT CHEESE CROQUETTES WITH SPICED MEMBRILLO

Steps:

• Spiced Membrillo:
• Pulse membrillo, vinegar, Aleppo-style pepper, and lemon juice in a food processor until smooth. Transfer to a small bowl.
• Croquettes:
• Using floured hands, form a heaping tablespoonful of goat cheese into a 1 1/2"-long log. Transfer to a parchment-lined baking sheet. Repeat with remaining cheese to make 15 more logs. Chill until firm, about 20 minutes.
• Pulse panko in a food processor until very finely ground; transfer to a shallow bowl. Whisk eggs and 1 Tbsp. cold water in a second shallow bowl. Place remaining 1 cup flour in a third shallow bowl. Dredge a log of goat cheese in flour, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere. Repeat process to create a second coating. Transfer to a baking sheet. Repeat with remaining logs of goat cheese. Chill croquettes in freezer until firm but not frozen solid, about 15 minutes.
• Pour oil into a large heavy pot to come 2" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in several batches to avoid crowding the pan, fry croquettes, turning occasionally, until golden and crisp, about 2 minutes. Transfer to paper towels to drain; season with salt.
• Serve croquettes with spiced membrillo.

HOMEMADE QUINCE PASTE (MEMBRILLO)

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.