Manchego with quince paste

Manchego with quince paste

By
From
My Favourite Ingredients
Photographer
Jason Lowe

Quince, to me, is perhaps the most beautiful of all fruits. Heavy in size and pale green in colour, it hangs so gracefully from its tree. I tend to make this rough paste every year, firstly because it is delicious and secondly because ritual is one of nicest things about cooking with the seasons. I like to serve it with its classic partner manchego – preferably a slightly older cheese, as its sweet, chalky, crystally nature is just that much more intense.

Ingredients

Quantity Ingredient

Quince paste

Quantity Ingredient
12 quinces
1kg sugar

To serve

Quantity Ingredient
60g manchego per serving
a drizzle olive oil, (optional)

Method

  1. Wipe over the quinces with a clean damp cloth to remove the downy covering, then roughly chop the fruit. Place in a large nonreactive saucepan, add the sugar, then pour in enough water to just cover the fruit. Place the pan over a medium-low heat until the sugar has dissolved, then turn the heat up slightly and cook for 21/2 hours or until the fruit is a beautiful burnt orange colour and has completely fallen apart.
  2. Remove from the heat, allow to cool slightly, then spoon the quince paste into sterilised jars. Store in the fridge or a cool dark larder and use within 2 or 3 months. (You’ll have enough here for plenty of cheese courses.)
  3. To serve, slice the manchego and arrange on serving plates with a generous portion of quince paste. Everyone always tells me not to put olive oil on cheese, but I never listen – I think it’s wonderful, so finish with a drizzle or two… if you approve.
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