Quince jam with fried black pudding (or chorizo)

Ingredients for 4 servings:

• 1.2 kg quince(s) (approx. 4 pieces), preferably pear quinces
• 60 g sugar (more to taste)
• 750 ml white wine, not too dry (e.g. Scheurebe)
• 3 sprigs rosemary
• 1 pinch of salt
• lemon juice, if desired, to taste
• possibly chili, from the mill (or powder)
• 400 g black pudding, in a ring (more if desired) alternatively chorizo ​​or Serrano ham
• White bread / baguette

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Greetings from Spain – also suitable for finger food (canapés).

In Spain, people like to eat “membrillo” (quince bacon) with savory cheese or cured meats. This recipe is based on this combination. Rub the quinces thoroughly with a kitchen towel and remove any fuzz (peel them if you like, but it’s not necessary), quarter them, core them, and cut them into large pieces (this is easier if you microwave each quince briefly for about 30 seconds). Cook until soft with sugar, the white wine (Scheurebe, Silvaner, Riesling, etc.), and rosemary (leave 1 rosemary sprig for garnish). This takes about 30 minutes. Purée the mixture and season to taste with chili, lemon juice, and sugar (depending on the wine chosen and personal taste). If you use spicy chorizo, you should be a little more careful with the chili in the quince purée. You can also easily omit the chili altogether. Cut the black pudding or chorizo ​​into slices of about 1/2 cm (you may want to skin the black pudding, but this will make it fall apart more easily) and fry briefly in a non-stick pan, adding a little oil if you like. Tip: You can heat the black pudding much more quickly in the microwave (about 30 seconds, depending on the power of your microwave). Arrange the black pudding slices on the purée with a sprinkle of rosemary. If you don’t like black pudding or chorizo, you can also serve the purée with air-dried ham such as Parma or Serrano ham. Serve with white bread. The quantities given are sufficient for a main course, depending on your appetite. The recipe is also suitable as an appetizer (in which case, 2 quinces and a little less black pudding will suffice). If you want to make the recipe as finger food, calculate the following quantities: For 16 slices of white bread, you need 300-400 g of black pudding, but only half the amount of quinces. The bread slices are then toasted beforehand (pan, oven, or toaster), topped with the black pudding, and garnished with the slightly cooled quince jam and rosemary. And one last tip: The quince jam can also be prepared with Christmas spices like cinnamon, cloves, allspice, and star anise.