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Thursday, August 18, 2011

ALMÍBAR, WITH QUINCE SYRUP RECIPE


 OCast almiba, almivar, Ar miba (syrup made with quince), Eng syrup. Sugar dissolved in water and boiled until it has the consistency of syrup; it is a sweet sauce or syrup for desserts. See arrope, jarabe, membrillo and sirope. [Baena/Dutton. 1993:586:748:v380; Corominas. Cast. 1980:I:A:192; and Delegado. 1994:25]

RECIPE FOR QUINCE SYRUP (yields 6-7 cups)
(A unique topping for all kinds of desserts, crepes, ice cream, pudding, apple strudle etc.)
FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHIEF

quince syrup
Photo by: noddyboom 
Ingredient

4 ½ lbs quinces
¼ cup lemon juice
1 tbsp chopped lemon peel
1 ¾  lbs of sugar (just under 4 cups)

Preparation

Wash quinces and towel dry to remove fuzz (similar to peach fuzz). Bring 6-8 quarts of water to a boil and add quinces. Simmer 10 minutes or until soft enough to peel and chop. (Quinces are much harder than apples.) Cool in cold water, peel and remove the core. Cut into quarters and cut those into slices 1/3” wide. Then cut into thin chunks, put in 6-8 quarts water with lemon juice and lemon peel. Add sugar. Bring to a boil. When briskly boiling reduce heat to medium, cover and cook 1 hour.

Cool for 30 minutes. Pour into jars. Let cool completely. Cover and seal the jars tightly.

Note: Like pears, quince turns pink and, depending on the recipe can turn red or dark red. 

3 comments:

  1. People! this, together with "carne de membrillo" is a classic in autum/winter. If you have admired the fruit but you didn't knew what to do with it, this is really easy!
    If cinematographic comments are allowed, I recommend "El sol de membrillo" by Víctor Erice, featuring the famous realist painter Antonio López, crazy about the efects of light on the quince tree at his courtyard.

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