Quince & Cheese.
What's the mystery fruit? They're large, like a mango and smooth.
They're Japanese quinces.
Given these by a friend from her tree, I had to make more quince paste. Perhaps it was the ripeness, but the pectin content was intense, making a very firm paste.
This is a time consuming, heavy going and dangerous production (nothing wrong with that). The only reason I'm a dab hand at it is that it's one of the few things for which I use my Thermomix. No erupting molten paste, no risk of repetitive strain injury from hours stirring the pot.
The Spanish idea to serve quince paste alongside say, Manchego, (a firm, sheep's milk cheese) is now common to most cheese platters. But for cheese accompaniments that go beyond the usual...
The rugged individualists can do as they please of course but I'd suggest pears or grapes over strawberries (no!), dried figs over glacé fruit.
By the way, if you're offering a crisp "ficele" of a baguette (long, small, round, named after a pice of string), cut it on a slant rather than serve nasty little "knobs".
It's certainly the very, very tail-end of the quince season but if you have a Thermomix and would like the no effort recipe/method, send me a note below.
Comment?👇 Recipe request? 👇 Or just like👍🏼
20/7/2019 04:44:50 pm
Great post - very good advice about cheese and wine.
20/7/2019 05:58:30 pm
This from a Galician website: In Galicia we usually accompany it with a cream cheese Arzúa-Ulloa at the time of the dessert, and it is the perfect combination. But the sweet quince has life beyond: on toast at breakfast, in a sauce to accompany meats, in cakes, etc.
21/7/2019 08:44:18 am
For people like me who don't relish the pudding course, you have crafted an elegant 'fine del pasto'. Thank you.
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