Membrillo Recipe (quince butter); It is a popular Spanish paste, which is mainly made from quince and is often served with Manchego cheese.
You can prepare this very, very delicious recipe and little material in your homes!
How to make quince paste? Materials for Membrillo
2 kg of fresh quince (washed, peeled peeled and roughly chopped)
1 Vanilla stick (roughly divided)
2 lemon peel grated (only the outer yellow parts should be taken)
3 tablespoons of fresh squeezed lemon juice
Approximately 4 cups of powdered sugar (quantity may increase slightly or may be reduced)
This
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Membillo recipe is roughly sliced ​​in a large saucepan with a vanilla stick and lemon peel grater.
Put 6-7 liters of water in the pot for this process; Water should pass on all the quinces.
Close the lid and let the quinces boil and cook for 30-40 minutes until the quince pieces are softened.
When the quinces are fully softened, close the chamber and strain the water. Throw the vanilla bar, but store the lemon peel with Ayva.
Make quince pieces in full mash in the blender or kitchen processor.
Roughly measure the amount of quince puree you obtained. You will need to add the same amount of sugar how much your puree. So if you have 4 cups of puree, you will need 4 glasses of sugar.
Re -transfer the quince puree to a large pot. Add sugar to the quinces at medium low temperature.
Mix with a wooden spoon until the sugar is completely melted and add the lemon juice to the pot.
Quince paste is too thick and dark orange pink color until 1 hour by mixing occasionally by mixing over the lowest heat and continue to cook.
As you approach the end of the 1 -hour period, heat the oven at the lowest temperature.
Cool the baking paper on a baking tray or debt. Lubricate the paper with a thin layer of butter.
Pour the cooked quince dough into the greased paper -series baking tray. Correct the top of the paste with the help of a wooden spoon.
Send the quince paste to the oven to dry. Leave it in the oven for 1 hour.
At the end of the time, remove from the Membrillo oven and allow to cool.
Cut your quince crush in squares for the service and present it with Manchego cheese.
You can store the remaining crush in the refrigerator by closing the top with foil or similar.
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