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Membrillo on a white plate
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5 from 2 votes

Membrillo (Quince Paste)

Spanish Membrillo, quince paste, perfect for serving with cheese and wine.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert, Snacks
Cuisine: Spanish
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 T. lemon juice (freshly squeezed)

Instructions

  • Butter one side of parchment paper and place (buttered side up) into an 8" x 8" or 5" x 7" ceramic pan. Set aside for later.
  • Wash and remove the fuzz off the quince, especially if freshly picked.
  • Chop the quince into chunks.
  • Place chopped quince in a six-quart pot and cover with four cups of water.
  • Bring to a boil and cook, covered, for 30 minutes, or until the fruit is fork-tender.
  • Once the quince is tender, 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 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 membrillo 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 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

Calories: 104kcal | Carbohydrates: 27g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 25g