Cultured Palate: Dishes from Spain
| January 10, 2018
Membrillo
Membrillo is a thick paste made out of the hearty quince fruit. Quince is an ancient fruit that isn’t seen much in North America because it’s such a pain to prepare. You can’t eat quince raw, even though it smells delicious – it has to be cooked down before it can be ingested.
Membrillo is simply quince that’s cooked into a paste and mixed with sugar, so it sets into a thick block. It’s typically eaten as part of a cheese course, served with Spanish Manchego cheese.
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