Summary

Ingredients

• 1.2 kg quince (s) (approx. 4 pieces), preferably pear quinces
• 60 g suar, (more if you like)
• 750 ml wine, white, not too dry (e.g. Scheurebe)
• 3 sprigs rosemary
• 1 pinch (s) salt
• possibly lemon juice, to taste
• possibly chilli, from the mill (or powder)
• 400 g black puddin, in a rin (more if you like) alternatively chorizo or serrano ham
• White bread / baguette

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Instructions

1. In Spain people like to eat membrillo (quince bacon) with hearty cheese or sausages. The recipe is based on this combination.
2. Rub the quince thoroughly with a kitchen towel and remove the fluff (if you want, you can peel it, but it is not necessary), quarter, core, cut into coarse pieces (this is easier if you put the quinces briefly in the microwave beforehand, approx For 30 seconds).
3. Cook with sugar, the white wine (Scheurebe, Silvaner, Riesling ) and rosemary until soft (leave 1 sprig of rosemary for the decoration). This takes about 30 minutes.
4. Puree the whole thing and season to taste with chilli, lemon juice and sugar (depending on the selected wine and personal taste, even more sugar may be necessary). If you take the spicy chorizo, you should be a little more careful with chilli with the quince sauce. You can leave out chilli entirely without further ado.
5. Cut the black pudding or chorizo into slices of approx. 1/2 cm (peel the black pudding if necessary, but then it disintegrates more easily) and fry briefly in a coated pan, if you want, with a little oil added.
6. Tip:
7. you can also simply heat the black pudding much faster in the microwave (a good 30 seconds, depending on the strength of the device).
8. Arrange the black pudding slices on the puree with a little rosemary.
9. If you don`t like black pudding or chorizo, you can also serve the puree with air-dried ham such as Parma or Serrano ham.
10. White bread goes well with it.
11. The quantities given are sufficient for a main course, depending on your appetite.
12. The recipe is also suitable as a starter (2 quinces and a little less black pudding are then sufficient).
13. If you want to make the recipe as finger food, then calculate about the following amounts:
14. For 16 slices of white bread you need 300 - 400 g black pudding, but only half the amount of quince.
15. The bread slices are then toasted beforehand (pan, oven or toaster), topped with the black pudding and the slightly cooled quince puree and rosemary spread on top for decoration.
16. And one more tip at the end:
17. The quince jam can also be prepared with Christmas spices such as cinnamon, clove, allspice and star anise.