Preparation time: 60 minutes (Plus marination time of 2 hours)
Serves 5 people
"Ate de membrillo"* with goat cheese and crispy tortilla
1 kg quince
To prepare marinade:
- 250 ml Sauza Gold® Tequila
- 300 g sugar
- 1 cinnamon stick
- 1 piece lime peel, grated
- 1 pinch of ground clove
- 750 ml of Tempranillo wine
- 5 pieces of flour tortillas, fried
- 100 g goat cheese
- 1 scoop strawberry ice-cream
- 1 tangerine's zest
- 1 strawberry, sliced
Boil the fresh quinces for 10 min. Pass them through ice water to halt the cooking process and lower the quinces' temperature. Peel them and remove the seeds. Cut them into 3 cm cubes. Preheat oven at 100 ° C / 212 ° F.
In a deep bowl, mix the marinade ingredients and add the quince cubes, let it all rest for 2 h. Arrange the whole mixture of the quinces and marinade in cooking bowl and leave in the oven until tender or up to the desired point. Set aside. Dice.
Arrange the tortilla in any shape you want as a base for the dessert. Then place the diced quince cheese and the goat cheese. Top it all with the strawberry ice cream, tangerine zest, and strawberry slices.
We recommend this dessert as the perfect end to a delicious Mexican meal. Find some of our recipes here:
Come and visit Casa Sauza, our chef will prepare the best tequila-based meals you'll ever have. Have a Tequila-based dish, at Tequila, Jalisco!