I have a surplus of quince paste that I made this summer. It's really good, but what can you do with it other than eat it as is? Is there any recipes out there that use it? I'd love to hear some, because I hate to see it go to waste and we are getting a little sick of it as is.
Unfortunately, I don't have a recipe but offer an idea based on a dessert that I once had at a restaurant: goat cheesecake w/ a layer of quince.
What it consisted of (based on my subjective experience): crust made w/ pulverized almonds, butter, maybe some flour; layer of quince jelly (like warmed quince paste, no?); cheesecake was a mixture of goat and cream cheeses w/ hint of orange zest.
One of the BEST cheesecakes I've ever consumed. Perhaps you can find a recipe online or tweak something you already have. I've fantasized about experimenting w/ this one myself.
re: Carb Lover
Greetings to all, and query to Carb Lover:
Did you every find the recipe for the goat cheese tart (or rather the cheesecake) you mentioned? It sounds fabulous, and I'm interested, because I also have some quince paste languishing in the fridge. I know this post goes way back, but thought I'd try anyway.
It depends on the consistency. I put store-bought (in a jar) quince jelly in my Greek yogurt. If yours is really firm, more like a pate de fruits, it would be excellent as a filling for sweet baked dumplings. My mother once did that with some leftover guava paste and it was incredible.
I guess it might also work as a glaze for pan-roasted pork chops.
I eat membrillo with any number of cheeses, not just manchego...
Maybe try it as a flavor substitute for dried apricots/prunes in sweet & sour/moroccan/middle eastern/jewish recipes? I would think it would liven up a gravy for lamb or brisket nicely. It might also be a nice glaze, with blood orange or grapefruit juice, on a duck or a chicken.
And if your paste is solid enough, chop it into little bits and toss it in full fat plain yogurt. Quince chunks, mmmmm.
Cyndy, if you use the Google Recipe search you might be able to find more recipes using the quince paste. I've made the chicken one below, and the appetizer one in phyllo cups is one I found on Google - sounds good!
Baked Chicken with Quince Paste & Prosciutto
adapted from "New Fast Food" by Donna Hay
2 skin-on chicken breast halves
2 small bay leaves
1/2 tsp fennel seeds
1/2 oz quince paste
1 tspbalsamic vinegar
6 slices prosciutto
2 large leeks halved lengthwise and crosswise
cracked black pepper
1/2 cup dry white wine
Preheat oven to 450°F.
Cut green part of leeks off, then cut leeks in half and rinse *very* well in cold water, spreading the leek leaves to make sure all the grit is rinsed out (but do not separate the leaves, if that makes sense - keep them in halved sections). Carefully shake the water off and place on paper towels to drain. Pat dry before using.
WIth a mortar and pestle, coarsely crack fennel seeds and bay leaves and mix well. Tuck mixture under skin of each chicken breast. Mix together quince paste and balsamic vinegar. Spread on top of chicken breasts. Wrap each chicken breast with 3 slices of prosciutto.
Spray small glass baking dish light with Pam cooking spray. Place leek halves cut side up in the bottom of the dish, and drizzle a bit of olive oil over the top. Mix together the pepper, salt, and paprika and sprinkle over the top of the leeks. Top the leeks with the chicken breasts. Pour the wine into the base of the baking dish.
Roast at 450°F. for 10-15 minutes, then reduce heat to 350°F. and finish baking until chicken is done, about another 20-30 minutes, depending on how big the chicken breasts are. Serve with the roasted leeks.
I think it would work well in this recipe for a Fig, Marscapone and Pesto Torte, linked below. I've (very) successfully substituted fig preserves for the fresh figs in this recipe, since I have a couple of fig fanatics amongst my regular dining partners, who tend to rebel against seasonality ;-) I think quince paste would work well, too. It makes a divine appetizer!
Muddle a couple of teaspoons with a couple of ounces of whiskey (a high-rye bourbon, perhaps), add a dash of bitters, stir with ice, and strain. Express a lemon peel over the top. Should yield a pretty nice Old Fashioned variant.