Quince paste, known as dulce de membrillo in Spanish-speaking countries, is made by cooking the hard, tart flesh of this fruit (a relative of apples and pears) with water and sugar until it turns red and sticky and holds its shape. It’s available in specialty grocery stores and online. In Spain, quince paste is commonly paired with manchego cheese, made from raw sheep’s milk, as a breakfast item or snack. This recipe fancies up the combination with toasted spiced walnuts and chopped parsley and it also works as a breakfast dish.
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- 1 1/2 Cup raw walnuts, toasted
- Pinch of sea salt
- 1/4 Teaspoon smoked paprika
- 1 1/2 Pound quince paste, cubed
- 1/2 Cup fresh flat-leaf parsley leaves
- 1 1/2 Pound manchego cheese, cubed, at room temperature
Place the walnuts in a food processor and add a pinch of salt and the paprika. Pulse until the nuts are very finely chopped, then pour out onto a plate.
Roll and press each cube of quince paste in the walnuts until it is nicely coated. Thread onto a toothpick, place a leaf of parsley on top, and add a cube of manchego last. Thread the remaining quince paste, parsley, and cheese on toothpicks in the same way and serve.