tag:blogger.com,1999:blog-14252166.post4619493708039594392..comments2024-03-02T02:31:25.489-06:00Comments on The Pig and I: Vanilla Bean Quince PasteAlliehttp://www.blogger.com/profile/09981628640737207011noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-14252166.post-52900527151245591712009-10-28T17:06:41.811-05:002009-10-28T17:06:41.811-05:00Thanks, Mary. :) I will tell you that even with ov...Thanks, Mary. :) I will tell you that even with oven drying it, it's never quite as dry as I like my paste (this may be a byproduct of years and years of eating commercially made membrillo), so I will usually eat just a bit, then tuck it in the fridge for another while, by which time it's exactly the kind of commercially-made texture I prefer. If you're used to the commercially made stuff too, you might want to dry it longer in the oven, or just tuck it in the fridge to dry over a longer period of time.<br /><br />I'm glad there's tons of quince for you to obtain this year!Alliehttps://www.blogger.com/profile/09981628640737207011noreply@blogger.comtag:blogger.com,1999:blog-14252166.post-14319237602674913532009-10-28T16:39:47.088-05:002009-10-28T16:39:47.088-05:00Allie, this is a great idea. Quince is usually in ...Allie, this is a great idea. Quince is usually in short supply here, but, for whatever reason, we have lots of it this year.Mary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.com