Comments on: Membrillo (Quince Paste)

By: Tapas Menu « The Hip Hostess

Tapas Menu « The Hip Hostess — Sat, 26 Sep 2009 13:06:28 +0000

[...] Membrillo http://hiphostess.wordpress.com/2008/05/31/membrillo-quince-paste/ [...]

By: How Cheese Came Into My Life: Nana Needs Her Cheese « FUSSYlittleBLOG

How Cheese Came Into My Life: Nana Needs Her Cheese « FUSSYlittleBLOG — Sat, 18 Jul 2009 12:13:37 +0000

[...] Grove Chevre, and I breathed a sigh of relief. We bought a small round of it. Then I saw some membrillo and it was easy to find a manchego to go along with that. ADS had been bringing home that classic [...]

By: hiphostess

hiphostess — Thu, 29 Jan 2009 19:56:57 +0000

How did you serve the membrillo? I have noticed that people are more apt to try something new if it’s pre-portioned into bite-size pieces. Try cutting the membrillo into small squares or triangles and putting it on a piece of cheese cut the same way. It creates a little more work for you, but it’s worth it if you’re able to introduce people to something new.

I also love fig jam! I’ll try it with gouda. I usually have it with chunks of parmesan. Delish.

By: culinspiration

culinspiration — Wed, 28 Jan 2009 16:18:06 +0000

I just read your “about” section and am trying to remove my foot from my mouth, as you’re an attorney. Lol. Sorry. I should avoid generalizations.

By: culinspiration

culinspiration — Wed, 28 Jan 2009 16:04:13 +0000

I love this stuff, too. It’s SO good with manchego. However, I brought it to a work party, and no one would try it. Lawyers aren’t very adventurous, I guess!

Another delicious sweet/savory combination is aged gouda with fig jam. It’s amazing on a (savory) graham-type cracker.

By: stilllifeinbuenosaires

stilllifeinbuenosaires — Fri, 19 Sep 2008 21:49:31 +0000

So glad to find your post on membrillo. It’s often used in desserts in Argentina, but I had no idea that it was actually quince! Sounds excellent with sheep’s cheese.

By: Jen (Modern Beet)

Jen (Modern Beet) — Wed, 04 Jun 2008 20:27:44 +0000

This looks great! I have been dabbling in preserves lately, and will definitely give this a try once quince season arrives!

Also, have you ever heard of Hoshi Gaki? It sort of reminds me of this. It’s made by peeling and slow-drying hachiya persimmons… I’ll probably attempt making this too come fall. Yum!