Cutting Preserve

"Cutting preserves" are membrillo style highly concentrated fruit purees.

4.5 ounces.

Handmade on Orcas Island

Quince: The inspiration for our cutting preserves line, this little gem has been described as ‘crack’ for cheese. Made by hand over several days, this single-varietal ‘membrillo’ style preserve exemplifies the old tradition of steeping quince. A labor of love --after a long, slow, cook, these hard, yellow, astringent & ancient fruits transform into a sweet with the likeness of honey but the complexity of tropical fruits. Our Quince Cutting Preserve is like a classic membrillo, but a tad softer for easy spreading, it’s excellent with Manchego, Beecher’s Flagship, Cheddar, & Parmigiano Reggiano. Don’t forget the Serrano ham…salud!
Ingredients: organic quinces, organic cane sugar, organic lemon juice.

Pink Bartlett: Crafted with pears from several original turn-of-the-century Orcas Island orchards, and gently spiced with a pinch of pink peppercorn, this simple, highly concentrated pear paste is beautiful with blue cheese, cheddars and goat cheese. The subtle spice equally complements jamon Serrano, prosciutto, and salami. Founder Audra has a habit of dolloping it on dark chocolate- sometimes with cheese too!
Ingredients: bartlett pears, organic cane sugar, organic lemon juice, pink peppercorn.

Ruby Red Apple: Crafted with heirloom crabapples & apples including those adorable pink fleshed ones we all swoon for, this preserve is gloriously more tart and more complex than your typical apple butter.  It has just the slightest hint of bitter – making it particularly suited to cheese.  We especially love it with soft, gooey ones.  Not too sweet, it’s perfect with charcuterie and even smoked fish. Audra's favorite on homemade shortbread and our jam crostata recipe (check our website).

Italian Plum: Made with Italian Plums from original Crow Valley orchards, this rich, highly concentrated preserve is gorgeous with any strong, soft cheese. Dense and ultra plummy, this dense puree is a house favorite. Check out the backstory in the Saveur 2019 Summer Grower's Issue.