Membrillo - How to make Quince Cheese - A Fantastic Accessory to Any Cheese Platter

[@zbridgjpxupzm]

Would you get the same end effect without adding any sugar?

[@AveryRaassen]

The sugar helps to preserve the paste and get it to the desired consistency.

[@sherrinunya4079]

My mom used to make it with half regular white sugar and half monk fruit sugar. It takes out lots of the calories.

[@marcusmartinez7855]

Love this membrillo and queso machengo

[@rauleli]

In México, it is best know as "ate", and the method is used also with other fruits (guava, apple, pear, mango, pumpkin, hawthorn).

[@AveryRaassen]

I would love to try a mango version!!!

[@rauleli]

@@AveryRaassen ...good material for another video, actually! Ate de mango! Ate de "fuits" is used in strips for "rosca de reyes" and can be used also on some other sweet breads. Surprise us with a good idea! :) Saludos from México! :)

[@redhousepress]

I've been futzing around with Membrillo for years with varied results. Thank you for clarifying the temperature issue. My tree is loaded this year so I should get busy. I recently purchased a dehydrator and will try making "Quince Leather" as an additional challenge. There is nothing quite like the aroma of quince simmering in the kitchen. Thanks so much for your video!

[@AveryRaassen]

I am glad to help. Let me know how it goes.

[@redhousepress]

@@AveryRaassen Will do!...and thanks again.

[@KHX274]

Thank you. Love how detailed you are.

[@AveryRaassen]

Thank you for the support!!!

[@LuckyDog-v3h]

I tried my take on this recipe. But after stirring and stirring and afraid I was going to burn it. I finally put it into a baking dish and put it on low for several hours in the oven and let the remaining fluid evaporate and it works quite well.

[@AveryRaassen]

I am glad that worked out well for you.

[@elisabetesilva5605]

Todos os anos faço doce de membrillo com muito menos trabalho e fica sempre muito bom e fica igual

[@AveryRaassen]

Fantastic

[@gabrielsurvey10]

Thanks Raaseen, very well explained recipe. Portuguese recipes on youtube are rubbish, no explanation of the science behind the technique . I feel embarrassed for elisabetesilva5605. This is the first recipe I find that explains the importance of the temperature in getting a hard setting.

[@sherrinunya4079]

Lovey recipe, thanks! It's been ages since I had some, mom used to make it, she was Española. 💙

[@AveryRaassen]

Thank you for the support!!!

[@farzanhoma6028]

Thank you 🎉

[@fionahobbs8818]

Fabulous video, thankyou.

[@AveryRaassen]

Thank you for the support!

[@FecklessMeander]

Brilliant!

[@irenanewey2818]

Looking so good

[@AveryRaassen]

Thank you for your support!

[@dmberube1970]

Is it possible to use honey instead of sugar?? Also, how long do I need to simmer for? One hour? Two? Thanks!!

[@daisymae8986]

Thank you for such an easy recipe to follow. I have just made it.See what tomorrow brings. What is the best way to keep Membrillo and how long will it keep. Yours with kindness, Carmen.

[@AveryRaassen]

Let me know how it turns out tomorrow. Best way to keep is in an keep in an air tight container wrapped inbetween parchment/ baking paper in the fridge. Keeps for a good month. Check after that. Or you can freeze it and take out to use when ever. Due to the sugar concentration it can last for quite along time.

[@daisymae8986]

@@AveryRaassen will do. Thanks for information. Take care.

[@daisymae8986]

It turned out amazing. Tastes wonderful. Not as squishy as yours but still sort of soft. Also Oh boy were you right about the scatter guard.😩🥹

[@AveryRaassen]

@@daisymae8986 I am pleased thay you enjoyed it

[@ginaech]

We did it! At 103°C it remained creamy.

[@AveryRaassen]

I am happy it turned out great for you.

[@haticetunca8062]

Bende yaptım ama sizinki gibi olmadı daha yumuşak oldu nerede hata yaptım biledim

[@AveryRaassen]

Where did you do differently?