Membrillo (Quince Paste)
Fall is my favorite season for many reasons; cooler weather, leaves changing colors, decorating for Halloween, pumpkin spice lattes, and baking lots of yummy food! Fall is also the time of year I scour the grocery stores for quince, the main ingredient in membrillo.
I have spent the last three weeks searching for this unique fruit. When people ask me what a quince is, I tell them it’s what you would get if a pear and an apple had a baby. Some believe the serpent tempted Eve with a quince, not an apple. Quince do grow in the Middle East after all…
When I finally found quince last week, I bought four at $2.29 each (worth it)! My plan was to make quince jam, once I enjoyed their heavenly aroma for a few days. Then my daughter suggested I make membrillo, and just like that, my plans changed! I did some quick research on the fine art of making membrillo and decided I was ready to take on the challenge.
One thing I will change in the future is using four quince, instead of two. I wasn’t sure if I’d come across any more quince this season, so I played it safe and saved two to make a couple jars of jam. Don’t worry, this recipe has already been adjusted so that your membrillo will be thicker than mine.