In some parts of the world (especially Southern Europe), fall isn’t synonymous with pumpkins. In fact, it’s synonymous with a little-known fruit that’s used to make one of the tastiest treats to try this autumn season.
Quince paste (known as membrillo in Spain, where it is most popular) is one of my favorite little-known fall classics that is great to try, or even make.
Quince is a fruit that looks like a cross between an apple and a pear that originates from western Asia. After it was brought to Europe thousands of years ago, people discovered that despite its bad taste when raw, it was delicious when prepared as part of a jelly.
In some countries in Europe, people still carry out this tradition. After boiling the quince in water, it is combined with sugar and lemon juice and then cooked for an extended period of time at a low temperature to provide a liquid that hardens into a paste that is absolutely delicious.
Its sweet taste is often enjoyed with mild and soft cheeses such as tetilla from the Galicia region of Spain and manchego from Castille.
Be sure to give quince paste a try this fall if you can!
