In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1membrillo masculinobefore noun quince jelly — dulce de membrillo masculino
- Thinly sliced Spanish chorizo was our favorite accompaniment, but the cheese's acidity also makes it a good match for quince paste or dried fruit.
- The quince has vanished from our kitchens, which is a pity - preserved and spiced quinces taste delicious with cold pork or turkey.
- You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead - but just remember that it's Pancake Day, not Wild Experiments With Batter Day.
- Fruits such as apples, apricots, quinces, figs, pears, cherries, berries, and grapes grew in orchards or the river valleys.
- An uncomplicated salad of arugula and manchego shimmers in its piquant quince dressing.
- Seasonal fruits such as sour cherries, plums, quinces, and grapes are made into thick jam, which is traditionally served to visitors and eaten from a glass jar with a spoon.
- Favorite sweet treats include Masas surfidas, the term given to many varieties of pastries, and pasta frola, a pastry cake spread with quince preserves, and varieties of fresh fruit, such as grapes and citrus fruits.
- Place the quince slices as well as the peels and cores into a large sauce pan.
- It centers on a central ingredient such as eggplant, okra, spinach, quince, celery, or a myriad of other possibilities.
- Montenebro goat's cheese, valdeon blue cheese along with semi-hard and hard mahon and manchegowere classically served with membrillo, or quince jelly.
- Arrange the diced quinces in the bottom of each gratin dish.
- The jam should be high-fruit, low-sugar, and compatible with apple, ie, blackberry or quince rather than raspberry or strawberry.
- We had a generous plate of properly chambréd farmhouse cheese, which included Gubeen, St Agur and a hard sheep's cheese served with quince jelly, grapes and figs.
- This one was served in a small shot glass: a layer of quince compote and a layer of lemon jelly, topped with quince syrup.
- The cheese trolley is filled with Portuguese goat and sheep cheeses, to be eaten with a traditional slice of quince paste.
- The fruit is sweet enough to eat fresh, though the texture is a lot like other quinces.
- Stilton and pears is another classic combination, as is manchego cheese with slices of quince jelly.
- In Italy, from early times, mustard came to be used to flavour mostarda di frutta, a fruit relish made from quinces or grapes.
- Once removed from the heat, as the syrup cooled, the pectin in the fruit encouraged the liquid to be transformed into a lovely quince jelly riddled with dark and aromatic vanilla seeds.
- Other fruits and vegetables coming through the laboratory with diseases included figs, pears, quinces, raspberries, nectarines, cherries, onions, lettuces, corn, mung beans and pumpkins.
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