Quince Preserves #ABRecipes

Quince preserves using my great grandmother's recipe #ABRecipes

Quince preserves using my great grandmother’s recipe #ABRecipes

Quince or “membrillo”  is a fruit that in appearance is between a pear and an apple though firmer and tart. I grew up with eating it raw with salt and chile piquín powder and also in “cortadillo” known in English as “preserves”. This fruit was available in our town for a very short time so my great grandmother Doña Carlotita would make the point of buying enough and cook as a preserve for us to enjoy as a dessert or as a paste. Quince paste is also very popular in Spain paired with cheese and eaten as a dessert to end a wonderful meal. I got very excited to find here in Florida quince at my local supermarket, the harvest season for this fruit is between October and November so it is perfect to eat during the winter. The quince fruit I used came from the New England region.When I saw quince I had to buy a few to remember those days when I was used to share at the kitchen with my Mamá Grande Doña Carlotita that is why today I am sharing with you a humble dessert full of flavor: Quince Preserves, let’s cook!

Quince or Membrillo #ABRecipes

Quince or Membrillo

INGREDIENTS

  • 3 quince fruits peeled and chopped
  • 1 tablespoon of guava jelly
  • 2 cups of sugar on the raw
  • 1 cinnamon stick
  • 1 teaspoon of cinnamon powder
  • 2 cups of chardonnay wine
Ingredients for preparing quince preserves #ABRecipes

Ingredients for preparing quince preserves

Preparation time: 45 minutes. Serves 4-5 cups of quince in syrup. Cost per cup is $1.50 depending on the cost of the ingredients at your local supermarket. You will need a pot, a chopping block, a knife, measuring cups and spoons, a cooking spoon, a mason jar with capacity yo hold 4-5 cups.

Chopping quince #ABRecipes

Chopping quince

Clean the quince fruit well with running water, peel and chop and add to a deep pot. Then add the guava jelly, the sugar on the raw, the cinnamon and the wine. Stir with a cooking spoon and cook covered  for 30 minutes until fruit is cooked and the liquid becomes a syrup. Let the quince preserves get cold and store using a mason jar, place inside the refrigerator. This quince preserves will last 4 weeks if stored and refrigerate properly.

How to prepare quince preserves #ABRecipes

How to prepare quince preserves

The quince preserves can be eaten as is or add to vanilla ice cream, yogurt, cottage cheese, eat with manchego or cheddar cheeses, jellies, marmalade, use for making quince paste, for pastries like strudel, cookies and pies.

Quince preserves canned in a mason jar #ABRecipes

Quince preserves canned in a mason jar

I invite you to try this fruit during this winter season after you taste it you will crave it till next winter so make sure to cook enough quince preserves which are also great for canning.

Quince Paste with Manchego Cheese #ABRecipes

Quince Paste with Manchego Cheese the treat I was used to eat with my abuelo Angel

Happy eats!

This post is also available in: Spanish

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Author:Adriana

At Adriana´s Best Recipes you will learn how to cook at home and enjoy chef quality meals quick, easy and saving money. Get great ideas to entertain at home or just for the pleasure of having a great meal. Stage your dishes like a professional chef. Today, cooking has never been so easy, healthy and fun!
  • Veronica Cervera

    Ay, ojalá lo tengan en el mercado aquí también. Con lo rico que es. Gracias por la receta. Feliz domingo.

    • http://www.adrianasbestrecipes.com/ Adriana Martin

      seguramente si esta disponible en Orlando seguro lo estara en Miami Publix tiene de todo saludos Vero!

  • Lina Maria Mayorga S

    Que rico debe quedar

    • http://www.adrianasbestrecipes.com/ Adriana Martin

      sale muy bueno Lina gracias por tu comentario

  • http://www.ahorrosparatodas.com/ diana rodriguez

    Que delicia Adri… Feliz comienzo de semana!

  • Isabel Garcia

    I also grew up eating Quince raw. I’m sure this recipe smells so good while cooking with the cinnamon! Love your recipe, amiga! :-)