Membrello

Membrello

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Desserts
Serves
12-14

This recipe is also known as quince cheese. Quince, like apples, produce a natural pectin, making them ideal for jellying, and this Spanish recipe is a set jelly. The fruit originally comes from Turkey and Iran and is almost a cross between a pear and an apple, rather like like a fat pear. Peeled and then mixed to create this fantastic jelly, it tastes superb. Serve on its own, in an apple tart, apple pie or with some cheese such as Stilton.

Ingredients

Quantity Ingredient
1kg preserving sugar
1kg quince, peeled, cored and grated

Method

  1. Place the sugar and 700ml water in a saucepan set over a gentle heat. Add the grated quince and bring to a boil, then turn down to a simmer and cook, uncovered, for 2 hours, stirring occasionally until the liquid has thickened and comes away from the sides of the pan when stirred.
  2. Remove from the heat, allow to cool slightly, then pour into a tin or mould lined with clingfilm.
  3. Refrigerate for at least 2 hours before unwrapping and serving with cheese and biscuits. Membrello will keep for a few months.
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