Roast pork with quince purée (Cerdo con membrillo) from Casa Moro: The Second Cookbook (page 203) by Samantha Clark and Samuel Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Thermomixit on January 25, 2026

    This is a fabulous recipe! Great flavours. I used sherry to make the gravy and added a teaspoon of Demerara sugar to sweeten the flavour and avoid any bitterness, even after the alcohol burned off. I didn't have any quinces (not the right time of year here), so I peeled and cored some Braeburn apples, cut them into eighths, popped them in a freezer bag with a tablespoon of caster sugar, shook the bag to distribute evenly and then fried the apples in a saucepan with a small amount of butter. Delicious with the pork.

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