![\"carne](\"https:\/\/blogs.transparent.com\/spanish\/wp-content\/uploads\/sites\/2\/2014\/10\/carne-membrillo.jpg\")
<\/a>(photo by Dario Alvarez)<\/a><\/h6>\nEven though we are now in the autumn roses\u2019 summer, the third season of the year is already here full of colours and tasteful seasonal fruit. The ones who have been lucky to have fruit trees at home usually connect each season with a different cooking ritual. I remember from my childhood that every autumn we made a delicious dessert at home, which lasted quite a lot of time: carne membrillo<\/em>, or quince paste. Ingredients: First we peel the quinces, core them and check there aren\u00b4t unwanted \u201cvisitors\u201d (such as worms…you can find them easily at the core). \u00a0\u00a0 Aunque estamos en el veranillo de las rosas de oto\u00f1o, la tercera estaci\u00f3n del a\u00f1o ya est\u00e1 aqu\u00ed llena de colores y deliciosas frutas de temporada. Aquellos que hemos tenido la suerte de tener \u00e1rboles frutales en casa normalmente relacionamos cada estaci\u00f3n con un ritual culinario distinto. Yo recuerdo de mi infancia que cada…<\/p>\n
\nHave you ever eaten a quince? Some people dislike its acid taste, so they use it to prepare jam or some kind of pudding. My favourite dessert is the one I mentioned before: \u201cla carne membrillo\u201d or quince paste. Although we need very few ingredients, the making is a bit back-breaking, and even dangerous… I\u00b4ll tell you why.<\/p>\n
\n-Quince (let\u00b4s start with a kilo)
\n-Sugar (always half of the fruit, so we will need half a kilo)
\n-Lemon peel and its juice.<\/p>\n
\nWe chop them and put the quince pieces and the lemon peel in a saucepan, covered with water. Cook them till the pieces are fork tender.
\nDrain the water, pur\u00e9e the fruit, add the sugar and the lemon juice and cook it, stirring the mixture with a wooden spoon until the sugar has completely dissolved. You\u00b4ll have to be very careful because the pur\u00e9e can spatter up to the ceiling. You have to cook it until the paste becomes thick and gets a dark orange color (about an hour and a half more).
\nThen we pour the paste into a mold, or into soup plates, as we used to do at home. You have to let it cool several hours before you taste it.
\nTo eat, take a small slice of carne membrillo and put it on top of a slice of Manchego cheese.
\n\u00a1Delicious!<\/p>\n","protected":false},"excerpt":{"rendered":"![\"\"](\"https:\/\/blogs.transparent.com\/spanish\/wp-content\/uploads\/sites\/2\/2014\/10\/carne-membrillo-350x350.jpg\")