Serves 8
240 min
Quince Paste (Membrillo)
Recipe GLPRc9c9f107c1685c
A traditional preserve of slow-cooked quince that becomes a deep ruby-red, firm paste with a sweet and slightly tart flavor. This classic Eastern European and Iberian confection is perfect served with cheese, on toast, or as a distinctive dessert. The natural pectin in quince transforms simple fruit and sugar into a luxurious, jewel-like condiment through patient cooking.
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Ingredients
3 pounds fresh quince, peeled, quartered, and cut into large chunks
2 pounds white sugar
2 tablespoons fresh lemon juice
Directions
Place the prepared quince chunks in a large, heavy-bottomed pot and add just enough water to barely cover the fruit. Bring to a boil over medium-high heat, then reduce to medium and simmer for 30-40 minutes until the quince is very soft and easily broken apart with a wooden spoon.
Strain the cooked quince through a fine-mesh sieve or food mill, pressing gently to extract as much pulp as possible. Discard any solids. You should have approximately 4 cups of smooth quince puree.
Return the quince puree to the pot and add the sugar and lemon juice. Stir well to combine.
Cook over medium heat, stirring frequently to prevent scorching on the bottom. The mixture will gradually darken and thicken. This process takes 60-90 minutes. The paste is ready when it reaches a deep reddish-brown color, becomes very thick and glossy, and a wooden spoon drawn through it leaves a clear trail that fills in very slowly.
Line a baking sheet with parchment paper. Pour the hot paste onto the prepared surface, spreading it into a rectangle approximately ½-inch thick. Allow to cool completely at room temperature, about 4 hours or until firm to the touch.
Once fully set and cooled, cut the paste into squares or desired shapes using an oiled knife. Store in an airtight container at room temperature for up to 3 weeks, or refrigerate for longer storage. Dust lightly with sugar if desired before serving.
