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Quince aioli

Alioli de membrilloQuince alioli, if already I know it sounds strange to make an alloli with fruits but today we are going to remove that idea from our heads since it can be made with apple, with pear… This year it has been a few quinces and as they did not arrive to make much sweet it occurred to me to prepare with them other recipes just as good.

Typical of Catalonia this aioli is perfect to accompany any grilled meat or fish or grilled vegetables.

Quince alioli Quince
alioli, a recipe to accompany roasted or game meats.

Alioli de membrillo

Cuisine: Spanish
Type of recipe: Sauces
Rations: 8
Preparation time:
Cooking time:
Total time:
  • 2 quinces cut to quarters
  • 2 cloves of garlic
  • 1 pinch of salt
  • 100 g of olive oil
  1. Peel, discourage and cut into quarters the two quinces.
  2. Put in the jar 500 gr of water. Enter the basket with the quinces inside and schedule 25 minutes at 120º speed 3.
  3. Check the cooking point and if you need more time put a few more minutes watching as long as there is enough water for the steam. Remove from the glass, set aside and allow to cool.
  4. Put the garlic in the jar and salt. Chop in progressive speed 7-10 for 30 seconds, lower garlic from the walls.
  5. Add the quince (cold and drained) and schedule 6 minutes at speed 6. Add the oil gradually on the lid without removing the measuring cup until everything is well integrated.
Remember to remove the germ from the garlic cloves to prevent it from repeating later in excess.
You can add a little apple to quince to give it another flavor point.
If the quinces are very hard and you can not peel them put them to cook with the skin, you will remove it once cooked.
Some people add an egg or just the yolk.

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