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Mentillo, also known as quince jelly or paste, is a fruit-based confection made with sugar and water. It can be used as a spread or diced for recipes and is often paired with cheese. Membrillo is gaining popularity worldwide and can be found in high-end grocery and specialty food stores.
Sometimes referred to as quince jelly or quince paste, mentillo is a confection that is prepared with fruit as the main ingredient. Originally from Spain, mentillo is a simple combination of fruit, sugar and water that is cooked until the mixture forms a thick syrup. This fruit-based pastry can then be formed into a paste that can easily be used as a spread, or a gelled substance that can be diced or sliced for use in various recipes.
Membrillo can easily be poured into jars while still hot. As the substance cools, a thick paste will result. This tasty paste can be used as a spread on bagels or some other form of toast. Membrillo is also a great way to add some extra flair to shortbread cookie tops.
If the member is placed in the molds and left to gel, the package becomes an ideal accompaniment to the cheese. One presentation calls for placing a wedge of memberillo between two slices of cheese and securing the trio with a toothpick. This recipe can be made in a very short period of time and can serve as a quick snack or an ideal addition to a serving platter at a casual home party.
Another application of the mentillo is a simple dessert involving a pie crust, whipped cream cheese, mentillo, and almonds. Using a pre-cooked pie crust or graham cracker crust, spread cream cheese as the bottom layer, then apply a thick layer of membe or cubed quince jelly and cover the cream cheese. Add shaved or chopped almonds as a topping. The finished product takes just a few minutes to prepare and will provide a light dessert that’s different enough to be interesting.
Membrillo has gained worldwide popularity in recent years. Commercial brand names of quince paste can be found in many high-end grocery stores, as well as some specialty food stores.
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