Comments on: Easy quince cheese recipe (membrillo) http://www.cottagesmallholder.com/easy-quince-cheese-recipe-membrillo-467 Stumbling self sufficiency in a small space Sat, 31 Jul 2010 00:29:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ben http://www.cottagesmallholder.com/easy-quince-cheese-recipe-membrillo-467/comment-page-5#comment-66751 Ben Wed, 24 Mar 2010 14:25:55 +0000 http://www.cottagesmallholder.com/?p=467#comment-66751 Is there a best variety (or several best ones) of quince to use for quince paste? I've seen so many types of Quince trees and shrubs, and didn't know if some were better than others Jelly/Paste making. Is there a best variety (or several best ones) of quince to use for quince paste? I’ve seen so many types of Quince trees and shrubs, and didn’t know if some were better than others Jelly/Paste making.

]]> By: Richard http://www.cottagesmallholder.com/easy-quince-cheese-recipe-membrillo-467/comment-page-5#comment-65342 Richard Thu, 31 Dec 2009 17:23:05 +0000 http://www.cottagesmallholder.com/?p=467#comment-65342 Mmmm - membrillo. Successful and some given away. Mine is obviously not as "dry" as the Portugues version. So I might try drying some. I only have one jar plus a bit so I might dry the bit! Should be interesting, but I am still concerned the flavours will evaporate! We shall see. It's gorgeous with sharp cheese, however I prefer the spicy damson chutney with cold meat. Each to their own. Mmmm – membrillo.

Successful and some given away. Mine is obviously not as “dry” as the Portugues version. So I might try drying some.

I only have one jar plus a bit so I might dry the bit! Should be interesting, but I am still concerned the flavours will evaporate! We shall see. It’s gorgeous with sharp cheese, however I prefer the spicy damson chutney with cold meat. Each to their own.

]]> By: brightsprite http://www.cottagesmallholder.com/easy-quince-cheese-recipe-membrillo-467/comment-page-5#comment-65340 brightsprite Thu, 31 Dec 2009 15:50:06 +0000 http://www.cottagesmallholder.com/?p=467#comment-65340 Further to my (first) post - my quince paste is made in the same way as Mariam - in a very large shallow tray, and about 1" thick. This is not kept in the fridge, but continues to crystallise and eventually, if it lasts long enough, forms a crunchy sugary crust. To serve, thin slices accompany the meats. I have enjoyed some recently with a hot sausage sandwich. Anything goes! Further to my (first) post – my quince paste is made in the same way as Mariam – in a very large shallow tray, and about 1″ thick. This is not kept in the fridge, but continues to crystallise and eventually, if it lasts long enough, forms a crunchy sugary crust. To serve, thin slices accompany the meats. I have enjoyed some recently with a hot sausage sandwich. Anything goes!

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