Recipe from simply recipes
Membrillo or Dulce de Membrillo
Since the very first time I tasted this I have been anxious to write about it. Membrillo is simply delicious. For those of you who may not know it, it is also called Quince Jelly but it is more than a jelly. It is firm, sticky, sweet and utterly delicious.
It is eaten in Spain, Portugal and Italy as well as here in the US though not so much.
If you want to make it yourself, the recipe is in the book I mention below. It is made of quince, sugar and water cooked over a very slow flame and then baked. Better still you can buy it at Whole Foods in the cheese department. It is in the cheese department because it is traditionally served with cheese, especially Manchego. Just slice off some and put it on your cheese platter, yummy!!!!!
The book, however, has other wonderful recipes if you like making things at home.
Jellies, Jams & Chutneys by Thane Prince @Amazon.com
Something else I just learned about is "coffee caviar". I have bought "balsamic caviar"in France and it is pictured below. This is molecular cooking and I am fascinated with it. There is also "carrot caviar" and I suppose if you use your imagination you will find lots of other "caviars".