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    You Are Here Home » Sweets Recipes

    Published: Oct 20, 2017 Updated: May 22, 2022 by Hilda Sterner | This post may contain affiliate links 10 Comments

    Membrillo Recipe (Quince Paste/Cheese)

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    membrillo on a plate

    A popular Spanish treat, Membrillo is also known as Quince Paste or Quince Cheese. It's usually served with wine and Manchego cheese. If you have more quince, make sure you make some Quince Jam, and Quince Cake!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🥄 How to Make Membrillo
    • 🤷🏻‍♀️Recipe FAQs
    • 💡Pro Tips
    • 🔖 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    There are a few different ways to prepare Quince Paste. This includes on the stovetop, in the oven, or a combination of the two.

    Personally, I prefer cooking the Quince Paste on the stovetop. Quince is best when cooked for many hours. This not only deepens the flavor but transforms the fruit into a beautiful deep coral color. This makes recipes like Quince Jam and Quince Paste an ideal way to eat quince.

    The process takes a few hours from start to finish. When prepared in the oven, it takes approximately the same time, so it's just a matter of preference.

    🥄 How to Make Membrillo

    STEP 1: Butter an 8" x 8" or 5" x 7" ceramic pan. Set aside. Chop the quince into chunks. 

    chopped quince in a pot

    STEP 2: Place chopped quince in a six-quart pot and cover with water. Bring to a boil and cook, covered, for 30 minutes, or until the fruit is fork-tender and drain into a strainer.

    boiling chopped quince in a pot.

    STEP 3: Puree the quince in a food processor until you achieve an applesauce consistency. 

    chopped, cooked quince in a food processor

    STEP 4: Using a kitchen scale, weigh the quince puree, then add it back into the empty pot. 

    pureed quince being weighed

    STEP 5: Weigh out an equal amount of sugar and add to the quince. 

    sugar on food scale being weighed

    STEP 6: Stir over low-medium heat until the sugar liquifies. Slit the vanilla bean down the center and add to the same pot, or use vanilla extract.

    pureed quince in a pot with vanilla bean

    STEP 7: Stir frequently while cooking. You will notice that the color of the quince will begin to deepen the longer it cooks.

    pureed quince being cooked

    STEP 8: After about an hour of cooking, remove the vanilla bean and stir in the lemon juice. Continue to cook, stirring frequently, for an additional hour. Using a spatula, transfer the mixture into the prepared pan. 

    quince puree being cooked in a pot
    pouring cooked quince into a pot

    STEP 9: Refrigerate the Quince Paste for a couple of hours until it sets. To serve, cut into squares and serve with Manchego cheese, crackers, and wine if desired.

    slicing membrillo on a cutting board

    Quince Jelly Candy

    Another way to enjoy Membrillo is to transform it into cubes of Quince Jelly Candy. You might say it's the Spanish version of Turkish Delight.

    After the membrillo is set, the jelly is then cut into cubes and dipped into white sugar to make Quince Jelly Candy.

    Yet another option is to roll the quince jelly cubes in roasted ground almonds or even toasted coconut. Feel free to store the candy in your favorite tin. If stored in the refrigerator, it will keep for up to a year or more.

    Quince Cost and Availability

    When I finally found quince last week, I bought four at $2.29 each... totally worth it! Quince is definitely on the pricey side, and available for a short time in late Fall.

    A few weeks later, I found quince for $1.99 a pound. I even found some at a different grocery store for $1.49 each. So if you don't want to spend more than necessary, be sure to price them at a few different stores.

    fruit for sale at a grocery store

    If you do end up buying quince fruit, do yourself a favor and leave them on the counter for a few days. In this way, you can enjoy their heavenly scent for a few days as they ripen further.

    🤷🏻‍♀️Recipe FAQs

    What is Quince?

    The elusive quince; I have spent the last month searching for this unique and absolutely delicious fruit.

    Be prepared to get blank stares if you ask for quince at your local grocery store. I've found that most of the grocery clerks have never heard of it.

    When the clerks ask what quince is, I generally reply: "It's what you would get if a pear and an apple had a baby."

    But there is a less "smart-ass" answer: Quince is a hard, pear-shaped fruit, that turns golden-yellow in color when mature. The deciduous quince tree is native to western Asia.

    quince in a wooden bowl on a red dish cloth

    What is the Origin of Quince Fruit?

    Quince was cultivated in the Mesopotamian Plains, and was known to the Akkadian people as "supurgillu." Assyrians call quince "sparijleh," can you see the similarity? 

    There is a good explanation for the similarity in names. After the fall of the Akkadian Empire (around 2150 B.C.), the Akkadian people were formed into two separate groups: Assyria to the north and Babylon to the south. So, once again, we can trace an Assyrian connection!

    What is Membrillo?

    Membrillo is a thick jelly made with quince, sugar, lemon juice, and occasionally, vanilla. Quince fruit is cooked down, pureed, then simmered with sugar and other flavorings.

    The delicious thick paste is then cut into cubes or strips. Quince Cheese is commonly served with cheese, crackers, dried fruit, and wine.

    quince cheese on a plate

    What Does Quince Taste Like?

    Some believe the serpent tempted Eve with a quince, instead of an apple. I find this hard to believe. Especially since quince is not one of those fruits that you can pick off the tree and sink your teeth into.

    Not only is it very astringent (due to its high tannin content) but it's also tough and woody. This is why quince is usually cooked in recipes similar to this Membrillo Recipe, before being consumed.

    However, as quince continues to ripen, it is more edible raw, but the dry texture still can't be compared to an apple or a pear.

    How Long Does Membrillo Last?

    Membrillo can last up to a year and taste just as delicious. To store the membrillo, just wrap it in saran wrap and store it in the fridge. So if you want to make membrillo months in advance of when you plan to serve it, feel free!

    💡Pro Tips

    • When buying quince, make sure they are blemish-free, firm, with a little give.
    • Before using the quince, make sure to wash and dry them.
    • You can choose to peel the quince or leave it as is. It's a matter of preference, however, I leave them unpeeled.
    • If you don't have a kitchen scale, four large quince weigh approximately two pounds. Two pounds of sugar equals four cups. So for every two quince, use two cups of sugar.
    • The longer you cook the quince puree mix, the deeper the color and flavor will become.
    • To make unmolding the prepared membrillo easier, either butter the pan before pouring the cooked puree into it, or line with parchment paper first. Another option is to use a rubber or plastic container with flexible sides.
    • Keep membrillo wrapped in plastic and stored in the fridge. It will last over a year. Slice as needed.
    fruit plate with cheese and crackers quince candy

    🔖 Related Recipes

    • quince jam in an open jar
      Quince Jam (Preserves) Recipe
    • loquat jam in a spoon over a blue funnel
      Easy Loquat Jam Recipe
    • loquat cheesecake
      Loquat Cheesecake and Other Loquat Recipes
    • cardamom fig preserves
      Cardamom Fig Preserves Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Membrillo on a white plate

    Membrillo (Quince Paste)

    Spanish Membrillo, quince paste, perfect for serving with cheese and wine.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, Snacks
    Cuisine: Spanish
    Prep Time: 10 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 10 minutes
    Servings: 36 1" pieces
    Calories: 104kcal

    Equipment

    • Food Scale
    • food processor

    Ingredients

    • 4 large quince (approx. weight, 2 lbs.)
    • 2 lbs. sugar (1 lb. equals 2 cups)
    • 1 vanilla bean pod (or 1 teaspoon vanilla)
    • 3 tablespoon lemon juice (freshly squeezed)

    Instructions

    • Butter an 8" x 8" or 5" x 7" ceramic pan. Set aside. Chop the quince into chunks. 
    • Place chopped quince in a six-quart pot and cover with water. Bring to a boil and cook, covered, for 30 minutes, or until the fruit is fork-tender and drain into a strainer.
    • Puree the quince in a food processor until you achieve an applesauce consistency.
    • Using a kitchen scale, weigh the quince puree, then add it back into the empty pot. Weigh out an equal amount of sugar and add to the quince. 
    • Stir over low-medium heat until the sugar liquifies. Slit the vanilla bean down the center and add to the same pot, or use vanilla extract.
    • Stir frequently while cooking. You will notice that the color of the quince will begin to deepen the longer it cooks.
    • After about an hour of cooking, remove the vanilla bean and stir in the lemon juice. Continue to cook, stirring frequently, for an additional hour. Using a spatula, transfer the mixture into the prepared pan. 
    • Refrigerate the Quince Paste for a couple of hours until it sets. To serve, cut into squares and serve with Manchego cheese, crackers, and wine if desired.

    Notes

     
    • When buying quince, make sure they are blemish-free, firm, with a little give.
    • Before using the quince, make sure to wash and dry.
    • You can choose to peel the quince or leave it as is. It's a matter of preference, however, I leave them unpeeled.
    • If you don't have a kitchen scale, four large quince weigh approximately two pounds. Two pounds of sugar equals four cups. So for every two quince, use two cups of sugar.
    • The longer you cook the quince puree mix, the deeper the color and flavor will become.
    • To make unmolding the prepared membrillo easier, either butter the pan before pouring the cooked puree into it, or line with parchment paper first. Another option is to use a rubber or plastic container with flexible sides.
    • Keep membrillo wrapped in plastic and stored in the fridge. It will last over a year. Slice as needed.

    Nutrition

    Serving: 1serving | Calories: 104kcal | Carbohydrates: 27g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 25g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was originally published on 10/20/17 and updated on 10/3/20 with detailed photos, tips, faqs.

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    1. Vicci says

      October 06, 2020 at 6:49 am

      Does T mean tablespoon or teaspoon in your membrillo recipe please?

      Reply
      • Hilda Sterner says

        October 06, 2020 at 8:05 am

        Yes, it does. One of these days I need to go back and update all those and write the full teaspoon and tablespoon.

        Reply
    2. Michael Brisson says

      October 31, 2019 at 1:48 pm

      Was just gifted a shopping bag of quince. Can’t wait to try this recipe. I LOVE manchego!

      Reply
      • HildaSterner says

        October 31, 2019 at 1:52 pm

        Lucky! I bought some today, as a matter of fact. I paid $1.49 each and they weren't the best quality either.I've been looking for them for weeks so I settled for the ones I found. Hoping to make some membrillo tomorrow. 🙂

        Reply
    3. Debera Drage says

      October 16, 2019 at 8:30 pm

      Do you think you could can this

      Reply
      • HildaSterner says

        October 16, 2019 at 9:45 pm

        This recipe really isn't meant for canning. You might want to try the Quince Preserves recipe for that (https://hildaskitchenblog.com/recipe/quince-jam-murabat-sparijleh). What I love about this quince paste recipe is it lasts forever in the refrigerator. Just finished up last year's batch last week and eagerly awaiting the quince to be available again... any day now!

        Reply
    4. Brittany Meyer says

      October 11, 2019 at 1:40 am

      5 stars
      OH, WOW. THIS IS THE BEST THING I'VE EVER TASTED!!!!!!!! ????

      Reply
      • HildaSterner says

        October 11, 2019 at 7:37 am

        Haha, I’m glad you liked it. Time to make some more, just waiting for quince to show up in stores. Should be any day now. ?

        Reply
    5. Salvador Diaz says

      October 22, 2017 at 10:28 am

      I'm Spanish and I *LOVE* membrillo. I totally recommend this recipe.

      Reply
      • HildaSterner says

        October 22, 2017 at 3:03 pm

        Thank you for your comment, Salvador. I'm just learning about this delicious treat, but I'm already addicted. I found more quince at my local grocery store last night and bought 8 more. I'm ready for round two, and of course, some quince jam!

        Reply

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