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A Food to Be Re-Membrillo-ed
Mitica Homemade
Membrillo Quince Paste
by Barbara
Bowman
 A
cross between an apple and a pear, the
quince hasn’t really caught on in popularity in the
United States but has been beloved in Europe for centuries.
In Spain, quince paste, known as membrillo (mehm-bree-yo),
is a staple found in most tapas bars and homes. Typically
served thinly sliced on a small wedge of Manchego cheese
for dessert, it is an easy, tasty and pretty bite.
We
tried Mitica Homemade Membrillo Quince Paste available via
La Tienda, one of the largest Spanish food, wine and product
providers in the U.S. Upon its arrival, we didn’t
know what to expect since none of the in-house editorial
staff had ever tried it before. It was a burnt orange color,
and although much more refined and unique, it had the consistency
of cranberry jelly. We sliced the brightly-colored, slightly
transparent and sticky membrillo and served it atop slices
of young Manchego. The sweet, slightly tart taste was nicely
complimented by the mild, salty flavor of the cheese. The
membrillo can also be used on bread, in turnovers and in
other pastries. And for a twist on the traditional, try
it with rosemary Manchego for an extra flavorful addition.
La Tienda is a Spain-loving family company in Toano, Virginia,
dedicated to bringing high-quality Spanish products to the
U.S. They offer a website with extensive selection of foods,
wines, ceramics, soaps and more. If in the area, visit their
shop in Toano, VA, (3601 La Grange Pkwy.) Monday-Friday
9 a.m.-4:30 p.m. and the first Saturday of every month 10
a.m.-3 p.m. For more information on membrillo and La Tienda,
please visit www.tienda.com
or call 888-472-1022 , Monday-Friday 9 a.m.-5 p.m. (ET).
(Published:
01/05/06)
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