Fruit tastes best when eaten in season and as we are in quince harvest time and we do love seasonal products, it is time to review this fruit known as “source of health”.
Its scientific name “Cydonia oblonga” comes from Cydonia, a city on the island of Crete famous for growing quinces, which in Ancient Greece was already well-known and highly prized.
For centuries, this fruit has been considered an essential part of the Mediterranean diet due to its beneficial nutritional contents, such as pectin, the natural fibre that many fruits have under the skin. Quince is one of the fruits that contains the highest percentage of this, providing much more fibre than other fruit, such as peaches, apricots or plums. It combats intestinal disorders. It is also a food rich in minerals such as iron, phosphorus and potassium, essential minerals that will help you to keep your muscles and bones in perfect condition. Quince also contains a significant amount of Vitamin C, which we need to absorb iron into our blood. A totally cholesterol free product and that contains no fat or gluten.
Quince is a bright golden yellow aromatic fruit. Despite being hard, astringent and sour to eat raw, it’s excellent to make into a jam, jelly or paste. So, we are going to prepare an excellent autumnal dessert, whose principal ingredient is obviously the quince paste:
Quince and Manchego Millefeuille
The one that we are using for this recipe is processed in Murcia, Spain and packaged in an elegant heat-sealed plastic shaped like an ingot 🙂 easy piece!!
Cooking level: very very easy
Time: Prep: 10 minutes or less…
For this recipe, you will need:
1 pack of Emily quince paste
200g wedge of Manchego cheese
6 whole walnuts in the shell
6 organic honey spoons
First of all, remove the husks by applying pressure to the ends of the walnut and set aside.
Cut the Manchego cheese into squares, finger-thick. You will use three slices for each mille-feuille so you’ll need nine in total.
Cut also the quince jam the same thickness and size as your cheese. You’ll use two for each mille-feuille so you’ll need six quince slices.
Now it’s time to decorate the plate. Small details that will help make your dessert amazing:
Put one teaspoon of organic honey and spread it in a circular pattern. Honey adds a complementary color and flavor to the dessert.
Lay down one rectangle of Manchego cheese and sprinkle sugar on it, if you have a kitchen blowtorch caramelize the sugar, if you don’t, don’t worry, just place the quince jam square and gently press down, continue until you place the final layer of cheese.
Decorate the top of the millefeuille with the whole walnut and a touch of honey. Eh voila! And excellent dessert with an incredible taste, rich in fibre and totally healthy.