Translation of quince in Spanish:


membrillo, n.

Pronunciation /kwɪns//kwɪns/


  • 1

    membrillo masculine
    before noun quince jelly dulce de membrillo masculine
    • 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.