A wholemeal cracker, a sliver of aged manchego cheese and a dollop of freshly made santol preserves. Yum. The santol is a stand-in for membrillo or quince paste, but it’s great on its own as well. The markets have been teeming with santols over the past few weeks so I made a batch of candied, preserved, sweetened santols and will keep them in the fridge for the next few weeks or so. They are great on their own, if a bit intense, but also nice served with some vanilla ice cream.
I have previous posts on preserving santol, but they involve multiple days of soaking and changes of water. If you want a simpler version, with very good results, try this version in a post written by Lori of Dessert Comes First, credited to Chef Ed Quimson that works rather nicely as well.
As I look back through 7 years of posts on marketmanila.com, I am definitely starting to see a pattern linked to fruits and vegetables that are in season, and I now find myself repeating favorites, if only with mild variations… Maybe it’s a sign I am running out of new material to write about, but I hope not. :)