Fruit dip recipe with quince

Fruit dip recipe with quince

This fruit dip recipe combines aromatic quince and garlic. It is a superb accompaniment to meat, chicken or rabbit from the Mediterranean Catalan Pyrenees. Spread on bread makes a healthy breakfast recipe. As a dip, it is inviting.

Ingredients for this fruit dip recipe

Serves 4

• 2 quinces – whole
• 6 garlic cloves – peeled
• 1 cup (25 cl) extra virgin olive oil – use Catalan arbequina olive oil if at all possible
• Salt

Fruit dip recipe preparation instructions

Cooking time: 20 minutes.
Preparation time: 30 minutes.

1. Wash the quinces. Cook them in water on medium heat in a covered pot for 20 minutes or until they are soft. Decrease or increase the cooking time depending on the size of your quinces. Do not allow the quince fruits to become mushy.


• If your quinces are anything like the one you see in the picture that I got from a local Mediterranean small farmer you'll need to increase the cooking time to about 45 minutes. If it is similar to an apple in size, fifteen minutes will do.


• Many homecooks prefer to peel and core the quinces before cooking them. In this case, the cooking time is much shorter. However, peeling robust quinces is rather cumbersome. I have tried it both ways and I much prefer peeling them after cooking them. Not only is it a lot easier, but it also preserves better the aroma of the quince fruit.


2. Meanwhile, add a large pinch of salt to a large mortar and add the peeled garlic cloves. Pound and mash the garlic cloves with the mortar pestle until you get a smooth paste with a thick consistency. Set the garlic paste aside.


3. Drain the quince fruits and let them cool for a while until you can handle them. Peel and core them. Cut the quince fruits into large cubes, squash them a with a fork, and add them to a large mortar. Work them with the pestle until smoothly pureed.


• Another option is to use a food mill to mash the cooked quinces. It is a much better solution than a blender or a food processor that liquidize the quinces too much.


4. Add the garlic to the mortar and work the mixture with the pestle until well mixed.


5. Slowly add olive oil and continue stirring and working the mixture with the pestle until you get a thick emulsion with a smooth consistency.