{"id":16479,"date":"2021-11-02T13:07:32","date_gmt":"2021-11-02T12:07:32","guid":{"rendered":"https:\/\/cavaguilera.com\/?p=16479"},"modified":"2025-12-03T12:39:58","modified_gmt":"2025-12-03T11:39:58","slug":"sweet-quince-cheese-and-agosarat","status":"publish","type":"post","link":"https:\/\/cavaguilera.com\/en\/dulce-de-membrillo-queso-y-agosarat\/","title":{"rendered":"Autumn pairings: Gran Reserva cava, cheese and quince _ recipe."},"content":{"rendered":"

Our friend Patan\u00e0s has given us a few quinces from L\u00e9rida and we have decided to make quince jam. We share my mother's recipe in case someone is encouraged... Be careful with the cooking time! If it is too short we will not obtain the desired texture and if we go too far it will be hard as a stone. I already have the #cava moment in mind: I will pair the quince paste with the wood-burning stove, a little cheese and a glass of Guilera AGOSARAT cava. Oh fabulous November and enjoy the fruits of autumn! If you want, you can share your creation on our instagram @cavaguilera and facebook @cavaguilera1927 : ]<\/p>\n

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\"ingredients\"<\/a>
Ingredients: 1kg of quince, 750g of sugar and 1 lemon.<\/figcaption><\/figure>\n
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Wash the skin of the quinces with a new scourer.<\/figcaption><\/figure>\n
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Cut the quince very small and weigh it.<\/figcaption><\/figure>\n
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Weigh the sugar: 750gr per kilo of quince.<\/figcaption><\/figure>\n
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Squeeze the juice of one lemon.<\/figcaption><\/figure>\n

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Mix the quince, sugar and lemon juice in a saucepan and cover.<\/figcaption><\/figure>\n
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Let it macerate overnight...<\/figcaption><\/figure>\n
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Boil for about 90 minutes and stir from time to time.<\/figcaption><\/figure>\n
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Pass the pimer until there are no lumps.<\/figcaption><\/figure>\n
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Store the quince in small tupperware and let it cool.<\/figcaption><\/figure>\n

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 <\/p>","protected":false},"excerpt":{"rendered":"

El amigo Patan\u00e0s nos ha regalado unos cuantos membrillos de L\u00e9rida y hemos decidido hacer dulce de membrillo. Compartimos la receta de mi madre por si alguien se anima… Mucha atenci\u00f3n con el tiempo de cocci\u00f3n! Si es demasiado corta no obtendremos la textura deseada y si nos pasamos quedar\u00e1 duro como una piedra. Yo […]<\/p>\n","protected":false},"author":5,"featured_media":20830,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/posts\/16479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/comments?post=16479"}],"version-history":[{"count":1,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/posts\/16479\/revisions"}],"predecessor-version":[{"id":28241,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/posts\/16479\/revisions\/28241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/media\/20830"}],"wp:attachment":[{"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/media?parent=16479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/categories?post=16479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cavaguilera.com\/en\/wp-json\/wp\/v2\/tags?post=16479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}