Quince Paste
This sweet and tart masterpiece is made by simmering quinces - a golden-yellow fruit resembling a cross between an apple and a pear - in a slow cooker with sugar and spices until the fruit turns into a thick, fragrant paste that ranges in colour from deep golden-browns to ruby hues. The delicacy can be enjoyed alone, spread on some toast, or sprinkled over vanilla ice cream.
If you are keen to sample other delights of the palate, Quince Paste is a versatile ingredient that pairs well with a variety of culinary creations. Its sweet yet acidic essence can be utilized to create sublime desserts like flans, crème brulee, and cheesecakes. Alternatively, for a savoury dish, it can be used as a glaze for roast meats; the spiciness of the paste perfectly complements the subtle umami flavours found in these classic dishes.
Quince Paste is an indulgent treat that is sure to tantalize the taste buds of even the pickiest eaters. Its versatility means that it can be adapted to whatever you have in your pantry, making it a fantastic way to get creative in the kitchen. Whether you try it on its own or as part of something else, one thing is certain – you won’t be disappointed.
Quince Paste recipes
Amazing Quince Paste recipes sourced from the web.
The origin of Quince Paste
Quince paste, a delectable jelly-like confection often served with cheese and crackers, is a staple of many Mediterranean and Spanish cuisines. But where did this sweet treat originate?
Some believe quince paste was first created by the ancient Romans as a food preservation technique. The pectin-rich fruit was boiled in sugar and honey before being spread into flat pans to create a sticky, spreadable treat that could be stored for long periods of time. This was especially useful for household economies as it provided a luxurious snack throughout the long winter months with minimal effort expended.
The underlying flavours of the quince paste, however, may have originated much further East. Evidence suggests that a similar item was popular among the Persians and Turks, who both had a propensity for syrupy desserts. These recipes were renowned for their incorporation of aromatic spices, including cinnamon, cardamom and saffron, which infused a lusciousness to the foundation of the paste.
It was the Moors who eventually brought forayed the Eastern recipe to the Iberian Peninsula in the Middle Ages. With the abundance of quinces in the region and a sophisticated palate for sweets, the Moorish variation on the paste quickly took the region by storm. Called ‘membrillo’, it became an essential component of traditional Spanish cuisine.
In the centuries since its inception, quince paste has come to symbolise resilience and tradition. While techniques and ingredients may differ from region to region, the core dish remains largely unchanged. Even today, it continues to be enjoyed by all generations, ensuring that this age-old delicacy will remain a timeless favourite.
Types of Quince Paste
When talking about the different types of Quince Paste, one cannot help but be impressed by their vast articulation. From the sticky and sensational sweet preserves of the classic membrillo to the tart and tangy flavors of the pâte aux coings, this beloved dish has been around for centuries, in some form or another, to tantalize the taste buds of many.
The simplest form of Quince paste is membrillo, a thick compote of quinces that have been cooked for several hours in a saucepan with sugar and spices. This long-simmering process allows for the fruit to break down and become an intensely flavored preserve - one that is often enjoyed with a glazed cheese like Manchego. In other parts of the world, like South America, additional ingredients such as citrus zest and honey are added to the mix to create a unique flavor profile.
Though similar, pâte aux coings (or Quince Paste) differs from membrillo in several ways. Instead of being cooked over the stovetop, the quinces are instead boiled and then mashed into a paste with sugar and spices. This creates a thick, dense texture that is quite different from the saucy membrillo. Pâte aux coings is often served with a variety of cheeses, including Roquefort and Camembert, as well as with poached fruits and custards.
And then there’s dulce de membrio or Quince Honey, a sort of hybrid between membrillo and pâte aux coings. The quinces are boiled, strained and then cooked in a syrup with sugar and spices. Unlike the membrillo, the dulce de membrio is not cooked down to a thick paste; instead, the syrup retains a syrupy consistency that can be drizzled over cheeses and fruits.
No matter which type you choose, Quince Paste is a fantastic combination of sweet and savory flavors that are certain to delight the palate. Whether it is added to pastries, spread on toast, or simply enjoyed with a cheese plate, Quince Paste is sure to make any occasion special.