Best Quince Paste And Cheese Appetizer Recipes

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.

QUINCE PASTE

Steps:

• Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit's pectin, which contributes to the firmness of the quince paste.)
• Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp.
• Transfer the quince pulp to a saucepan and add the sugar (ideally, you should add the same amount of sugar, by weight, as the fruit pulp). Cook and stir over low heat until the sugar is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon.
• Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool.
• Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.)
• Store quince paste in an airtight container in the refrigerator; the color will deepen with age.

MANCHEGO CHEESE WITH QUINCE PASTE

Steps:

• Cut cheese into 1/4-inch-thick wedges, discarding rind, and cut quince paste into 1/8-inch-thick rectangles. Top cheese wedges with quince paste wedges and arrange on a platter.

MANCHEGO QUINCE PASTE NAPOLEONS

Steps:

• Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8). Arrange in 1 layer on a sheet of parchment or wax paper.
• Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly. Make "napoleons" by stacking 2 cheese/paste layers together. Press almonds decoratively into quince paste on top.
• Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges.

MANCHEGO QUINCE SKEWERS

Steps:

• Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
• Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
• Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.