FOR GRILLED DISHES
Have you ever had the traditional combo of quince paste, called membrillo, and Spanish Manchego cheese? That pairing of sweet with savory got us searching for and playing around with other similar ideas. From the center of Catalan cuisine in northeast Spain, around Barcelona, comes this garlicky olive oil condiment, something like a mayonnaise without eggs. Sometimes the spread incorporates fruit, such as quince, that grows in the area. Look for quinces in a well-stocked produce section in the fall, when they will probably sit near the apples and pears that they resemble in appearance and fragrance. Quinces need to be cooked to be palatable, and the cooking time can be a bit unpredictable. They will soften eventually, though.
Catalan Quince and Garlic Allioli, also known as “Allioli de Codony,” is a traditional sauce hailing from the Catalonia region of Spain. This unique condiment features the distinctive flavors of quince and garlic, creating a delightful and aromatic accompaniment to various dishes, especially grilled pork.
To prepare this allioli, quince, a fruit with a mildly sweet and slightly tart taste, is cooked until soft and then mashed along with sliced garlic to create a flavorful paste. The garlic is pounded with salt in a mortar and pestle to form a smooth garlic paste, which enhances the pungent notes of the sauce. The softened quince is then added to the garlic paste, and the ingredients are combined until well-mixed.
The key to a rich and creamy texture lies in the addition of extra-virgin olive oil, which is incorporated into the quince and garlic mixture. The oil is added gradually, and the paste is worked to form an emulsion, creating a luscious and velvety consistency.
Catalan Quince and Garlic Allioli serves as a delightful complement to grilled pork, enhancing its flavor with the subtle sweetness of quince and the aromatic kick of garlic. This unique condiment adds a touch of authenticity to Spanish-inspired dishes, bringing a taste of Catalonia to your table. The sauce is typically served immediately after preparation, but it can be refrigerated for a few hours if necessary, retaining its delightful taste and texture.
MAKES: ABOUT 1½ CUPS
INGREDIENTS:
- 1 large quince, peeled, cored, and cut into 1-inch cubes
- 4 plump garlic cloves, sliced
- ½ teaspoon kosher salt or coarse sea salt, or more to taste
- ⅓ to ½ cup extra-virgin olive oil
INSTRUCTIONS:
- Place the quince in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until soft, 15 to 25 minutes. Drain the quince.
- Combine the garlic with ½ teaspoon salt in a mortar and work with the pestle until the garlic has broken down into a paste. Add the quince and use the pestle to mash and combine it.
- Stir in the oil, a few drops at a time, working it into the paste to form an emulsion. Use only as much oil as you need to achieve an emulsion.
- Serve the allioli right away with grilled pork, or refrigerate in a covered container for up to several hours. Enjoy!
