Recipes › Quince › Quince Paste (Membrillo)
Quince Paste (Membrillo)
Quince paste is the classic Spanish condiment that belongs on every cheese board. Raw quince is inedibly hard and astringent — but slow-cooked with sugar it transforms into a jewel-red jelly of intense floral sweetness. Slice and serve alongside sharp manchego or aged cheddar.
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Ingredients
- lbs quince, peeled, cored, and roughly chopped
- cups granulated sugar
- cup water
- tbsp lemon juice
Contains: milk.
Method
- Cook quince with water in a covered saucepan over medium heat for 25-30 minutes until completely tender.About 30 min
- Blend to a smooth purée with an immersion blender or food processor.About 3 min
- Add sugar and lemon juice. Cook uncovered over medium-low heat, stirring frequently, for 45-60 minutes. The paste will turn from yellow to deep orange-red and will thicken dramatically.About 55 min
- Test: the paste is ready when it pulls away from the sides cleanly and a wooden spoon dragged through leaves a clear path for 3 seconds.About 3 min
- Pour into a greased loaf pan or baking dish lined with parchment. Cool completely, then refrigerate overnight to set firm before slicing.About 10 min
Tips
- Keep stirring during the final cooking stage — the thick paste scorches easily on the bottom.
- The beautiful deep red color only develops as the paste cooks — be patient.
- Wrapped tightly, membrillo keeps in the refrigerator for months.
Ring the changes
- Add a cinnamon stick and 2 cloves while cooking for a spiced version.
- Blend in a roasted red pepper before adding sugar for a savory quince paste.
Keeping it
Wrapped in parchment and refrigerated, keeps for up to 3 months. Can be frozen for 6 months.
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