Apple Membrillo with Cheese Crackers


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Apple Membrillo with Cheese Crackers
Apple Membrillo with Cheese Crackers
Ingredients
Membrillo:
1-1/2 lbs. Granny Smith apples, cored
1 (11.3-oz.) can Jumex Tamarind Nectar
1/2 cup sugar
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
Optional: pinch cinnamon or red pepper flakes
Crackers:
1 refrigerated pie crust dough (from a 14.1-oz. box)
1/2 cup shredded Gruyère or Manchego cheese (in our Deli)
Directions

Membrillo is a sweet dense paste eaten in Spain as dessert or on breakfast toast.

Prep: 30 minutes  Cook: 2½ to 3½ hours  Serves: 6 to 8

1. Place apples and nectar in a large saucepan. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until apples are tender. Let cool slightly, then place in a food processor and puree until smooth.*
2. Transfer to a large saucepan with sugar, lemon juice and vanilla. Cook over medium-high heat, using a splatter screen or keeping pot lid tilted, for about 1 to 1½ hours or until dark and thick, stirring occasionally. Stir almost constantly during the last 5 minutes of cooking to avoid burning.
3. Preheat oven to 125°F. Spread paste 3/4-inch thick on a parchment-lined baking sheet and allow to dry in the oven for 1 to 1½ hours or until no longer sticky.
4. To prepare crackers, unroll pie crust and sprinkle with cheese; roll lightly into the surface. Cut into 2 X 1-inch crackers and place on a parchment-lined baking sheet. Bake at 425°F for 10 minutes or until golden brown. Let cool.
5. To serve, thinly slice membrillo and place on crackers with slices of Gruyère or Manchego cheese.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
 

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