post

Slow food

I had been making things with quinces for many years before I got round to trying ‘dulce de membrillo’ (quince cheese). I may have never done so at all were it not for an enthusiastic friend offering to help with the preparation. My reservations about the work involved were confirmed when that first small batch took four of us the best part of the day!

Luckily I’ve become a bit more efficient since then, but making this stuff is always going to take plenty of time. However after all the picking, washing, cooking, sieving, pureeing, boiling, moulding and cooling is done the moment finally comes when I can turn out the finished blocks. My reward is a neat row of glowing, glossy ingots. Then I know it has been worth it.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *