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Quince, Chilean guava berries, sugar Murta con membrillo (English: Chilean guava ( Ugni molinae ) with quince ) is a typical dessert from southern Chile where the Chilean guava shrub is common. It is made by boiling the quince and Chilean guava berries together with sugar.
Quince cheese is prepared with quince fruits. The fruit is peeled and cored, and cooked with a teaspoon of water and from 500 to 1000 g sugar [2] per kg of quince pulp, preferably in a pressure cooker, but it can also be left for longer (40 minutes–1 hour) in a regular pot, in this case with a little more water (which will then evaporate).
The quince (/ ˈ k w ɪ n s /; Cydonia oblonga) is the sole member of the genus Cydonia in the Malinae subtribe (which contains apples, pears, and other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear.
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Cornbread, Quince, and Pecan Stuffing. Double-Stuffed Potatoes. Brussels Sprouts Gratin. Desserts: Hot Pomegranate-Apple Cider. Quince Mince Pie. Persimmon Crème Brûleé. Drink: Pomegranate ...
Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ...
Corvina - Chilean Sea Bass; Congrio, the family of conger and garden eels; Merluza, a family of cod-like fishes, including most hakes. Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru. Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru.
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