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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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