Carne de membrillo (quince bread)

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the quinces, cut them in half. Remove core, stem and flower attachment. Dice quinces roughly. Cover with water in a large pot. Simmer covered at low heat for about 45 minutes.

2. 2

   Drain the quinces well. Collect the juice and possibly process it into jelly. Puree the quinces. Reduce 1 kg of puree and sugar at very low heat while stirring constantly for approx. 1 hour until a thick, firm mass is formed

3. 3

   Spread the quince puree into a box form lined with baking paper (approx. 30 cm long) or a flat casserole dish. Dry in a hot oven (electric cooker: 75 °C/circulating air: 50 °C/gas: not suitable) for 3-4 hours or at room temperature for 2-3 days. Leave to cool down

4. 4

   Cut the quince bread into slices. Goes well with Tetilla cheese, Serrano ham and roasted pimientos de padrón (small peppers)

5. 5

   Drink: Orujo (Galician marc spirit)

6. 6

   Shelf life (in refrigerator) 1-2 weeks