Quince cheese
quince cheese also known quince paste sweet tart thick jelly made pulp quince fruit common confection several country iberian peninsula traditionally mediterranean food called ate dulce de membrillo spanish marmelada doce de marmelo portuguese marmelo galician marmiellu asturian codonyat catalan firm sticky sweet reddish hard paste made quince cydonia oblonga fruit also popular hungary birsalmasajt portugal brazil marmelada france pâte de coing french codonhat occitan cotignac orléans mexico argentina uruguay paraguay chile dulce de membrillo italy cotognata croatia kotonjata kitnikez serbia kitnikez peru machacado de membrillo israel ממבריו membrio turkey ayva peltesi romania marmeladă de gutui recipe probably ancient origin roman cookbook apicius collection roman cookery recipe compiled late th early th century ad give recipe stewing quince honey historically marmalade made quince english word marmalade come portuguese word marmelada meaning quince preparation used describe quince cheese quince jam marmelo quince nowadays english marmalade jellied fruit product hold suspended within part fruit pulp sliced peel prepared pulpy fruit preferably contain pectin citrus fruit especially desirable flavor pectin content quince cheese prepared quince fruit fruit peeled cored cooked teaspoon water g sugar per kg quince pulp preferably pressure cooker also left longer minutes– hour regular pot case little water evaporate turn light brick colour pressure cooker regular pot long cooking time dark brick colour leaving set day earthenwareclay bowl preferable topped parchment paper round becomes relatively firm quince pastecheese dense enough hold shape taste sweet slightly astringent depending amount sugar used similar consistency flavor use guava cheese guava paste quince jelly made skin core including pip discarded preparing quince cheese cooked halved volume water sieved every ml water g sugar added concoction boiled thread point achieved quince cheese sold square block cut thin slice spread toasted bread sandwich plain cheese often served breakfast snack manchego mató picón cheese spain serra da estrela cheese queijo de azeitão also often used stuff pastry spain uruguay argentina mexico chile ecuador membrillo quince cooked reddish gelatinlike block firm reddish paste known dulce de membrillo similar confection made argentina brazil uruguay replacing quince ingredient guava brazil squash apricot fig uruguay sweet potato argentina uruguay pastafrola sweet tart common argentina uruguay paraguay usually filled quince paste argentina uruguay slice dulce de membrillo quince cheese eaten slice soft cheese considered national dessert argentina referred vigilante uruguay known martín fierro reference folk character epic poem martín fierro argentinian author josé hernández brazil dessert known romeu e julieta made goiabada guava paste similar consistency quince cheese cheese may variety quince cheese known marmelada de santa luzia recognized immaterial cultural heritage brazilian state goiás philippine known membrilyo generally made guava usually served dessert christmas eve dinner noche buena french quince paste pâte de coing part provence christmas tradition part thirteen dessert traditional dessert food used celebrating christmas french region provence city orléans cotignac speciality since middle age serbia especially vojvodina hungary continental croatia ie slavonija quince cheese often prepared sweet named kitnikes derived german quittenkäse quince cheese new england specialty th century required allday boiling achieve solidified state similar french cotignac hungary quince cheese called birsalmasajt prepared small amount lemon zest cinnamon clove often peeled walnut inside péter melius juhász hungarian botanist mentioned quince cheese early fruit preparation medical benefit vojvodina sometimes prepared addition finely grated walnut hazelnut pumpkin seed sometimes certain amount sugar would replaced equal amount linden honey apple cheese bocadillo goiabada lekvar list spread thirteen dessert