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Today I share a Portuguese/Spanish favorite, best served with a strong cheese. Membrillo originated around the 4th century and I hope it lives on forever.
A few weeks ago I cut a big batch of quince. I just love this fruit, high in pectin that you need no binding agents when it is added to any dish. There seems to be two varieties on the island, the old traditional one with very grainy flesh and a more recent arrival here with flesh that is similar to a cooking apple with fuzzy skin and a more robust flavor.
I personally prefer the original variety if you are making quince jam or jelly but to use as a binder the new variety is great as it practically leaves no strong taste or texture when added as a thickener.
For the Membrillo you will first…
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