Membrillo (Quince Paste)
20m prep 3h cook 3h ready
About 2 pounds Traditionally served with cheese, especially Manchego. If using a food mill, the pulp left in the mill may be boiled with sugar and water and used to make Quince Jelly.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds quinces (2 to 4 medium), peeled, cored (if not using a food mill), and sliced
- 1 cup water
- 3 cups sugar
Let's Cook
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Step 1.
Combine in a large heavy saucepan and bring to a simmer over medium heat: 2 pounds quinces (2 to 4 medium), peeled, cored (if not using a food mill), and sliced; 1 cup water
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Step 2.
Cover, reduce the heat slightly, and simmer until the quinces are very soft, about 40 minutes. Puree the quinces in a food processor or food mill, then return to the pan. Stir in: 3 cups sugar
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Step 3.
Simmer over medium-low heat, stirring occasionally, until the mixture is very thick and pulls away from the sides of the pan, about 2 ½ hours. Spread the paste in a ½-inch layer on a greased pan or rimmed baking sheet and let dry overnight at room temperature. Cut the paste into squares or other desired shapes with a biscuit or cookie cutter. Continue to dry, turning the pieces occasionally, until the surface dries out completely.
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