The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Membrillo and aged Manchego


Membrillo, the Spanish version of quince paste, tends to be a bit lighter than Australian styles. It's wonderful just served with cheese, as we do here with Spain's Manchego sheep's milk cheese, but you can also add a spoonful to meat pan juices - think duck and beef - with a touch of water for a great finishing sauce.

You'll need

1 kg quince (about 2), peeled, cored and each cut into 8 cubed pieces 800 gm caster sugar (you may not need it all) 1 tsp sherry vinegar To serve: aged Manchego, crackers and muscatels

Method

  • 01
  • Cook quince in a saucepan of simmering water over medium-high heat until tender (15-20 minutes), then drain, reserving 250ml cooking liquid and set aside. Weigh quince and combine with an equal amount of sugar, then blend in a food processor with reserved liquid and vinegar until smooth. Pass through a coarse sieve, pressing to extract as much liquid as possible, then return to a saucepan over low heat and stir, occasionally at first, then continuously, as the mixture thickens until it holds a trail when you pass a spoon through it and is a deep pink colour (1½-2 hours). Transfer to a lightly oiled 20cm round cake tin and set aside at room temperature to cool, then refrigerate to set (2-3 hours). Membrillo will keep refrigerated for 2 weeks.
  • 02
  • Serve membrillo with Manchego, crackers and muscatels.

At A Glance

  • Serves 20 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 20 people

Featured in

Jun 2014

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Prawns with black beans, chorizo and chipotle

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

Mulled white wine

Recipes with lime

recipes

Pork chops with fennel

Rice pudding recipes

recipes

La bistecca di Dianne

Warming broth recipes

recipes

Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×