Quince Paste (Cheese) - June Taylor
Item #: 6417
Reg. Price:
Our Price: $19.99

Description & Details

10 oz California

Quince paste has long been a specialty in Spain and elsewhere around the Mediterranean, known as membrillo. This quince paste, by June Taylor, is jarred rather than in a more solid loaf-style shape, and the quality of her fruit is, as always, phenomenal. Her fruit pastes are concentrated fruit purées which have been cooked down to the consistency of a thick paste. They're intensely flavored and particularly nice with savories. Try them as an accompaniment to meat and cheese courses, on crostini with fresh cheese, alongside pâtés, or in sandwiches - create your own specialty!

Serving Suggestions
Spanish membrillo is true perfection when sliced and served with traditional Manchego cheese, and this quince paste works beautifully with cheese as well. It's also a great way to add an undertone of flavor to apple or pear tarts, and it's wonderful on morning toast.

About Quince Paste
When raw, the beautiful, yellow-gold fruit has a pleasant aroma with notes of pineapple, but is hard and too astringent to eat. But when quince is cooked with sugar, it turns rosy pink and delicious, with a rich, apple-pear-like flavor and texture and soft floral overtones.

About the Producer
June Taylor's wondrous array of jams, preserves, conserves, syrups and marmalades, handmade in Berkeley, invites us to expand our flavor horizons and think of these products as more than just toppings for morning toast.

For June, everything starts with the fruit, or more accurately, fruits: she uses 50 to 60 different varieties in creating her products! Her fruit is organic and grown in the U.S., much of it locally (in Northern California), and she is passionate about absolutely top-notch quality and excellent flavor, so if a particular fruit is having a substandard year, she will pass on it that season and try something else. She has a relationship of trust with the farmers who produce fruit for her, and they understand her rigorous quality standards.

In her production methods - she and her assistant make everything themselves - she insists on small, completely hand-produced batches of her products. The process is involved and labor-intensive, but once you've tasted her preserves and marmalades, you may wonder why anyone does it differently. Even the lovely letterpress labels for her jars are applied by hand.

June specializes in heirloom and other forgotten fruits, those ignored by companies, large and small, whose product profiles are set in stone. The fruit is hand-cut and then cooked, quickly, to maintain maximum flavor. June adds only minimal amounts of sugar and only the fruit's natural pectin, basing her methods not on a formula but on taste and flavor, and so each batch is different. She would rather produce a soft-set marmalade in which the fruit shines through than meet an industrial, artificial expectation of how stiff it should be. br>

Organic quince, sugar, organic apple, orange & lemon juice

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