The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.
By Vicky Cohen and Ruth Fox
- 2 large quince
- 1¼ cups of sugar
- 1 cup of water
- Peel and cut each quince into 8 pieces. Remove seeds and place them in a cheese cloth. Create a pouch and tie it with cooking twine.
- Combine quince, sugar, water, and seed pouch in a large sauce pan. Bring to a boil and simmer for 45 minutes.
- Let it cool, take seed pouch out, and puree the quince with an immersion blender or in the food processor until smooth.
- Spread the paste into a rectangular or square shallow dish with a lid. Cover it.
- Refrigerate for 3 hours.
- Serve over crackers, plain or with Manchego or sharp cheddar cheese.
We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.