Membrillo (Quince Paste)
If you’ve been to Spain you’ve probably had this condiment with Manchego cheese on an appetizer platter. Delicious!
Yields about 4 lbs of quince paste
3 lbs quince, peeled, quartered, seeds removed, cut into chunks
2 lbs granulated sugar
Juice of half a lemon
Place quince chunks in a large Dutch oven and add water to cover. Bring to a boil, then lower the heat and simmer until the quince is completely tender, about 40 minutes.
Drain chunks and add them to a food processor. Pulse until very smooth. Add quince purée back to the Dutch oven with the sugar and lemon juice. Bring to a boil, then lower the heat and simmer until mixture is thickened and has changed color from yellow-ish to pink-orange, about 1 1⁄2-2 hours. You do want it to be very thick, like lava bubbling as the liquid evaporates.
Line an 8x8 or 9x9” pan with parchment paper. Pour paste into the pan, smoothing the top with an offset spatula. Let cool completely. Transfer to the refrigerator, it will further firm as it cools. Keep refrigerated in an airtight container for up to 6 months.
NOTE: If your paste is not firm enough to cut into slices (it should) here are some strategies:
1. Pour it back into the pot and cook it longer until it is noticeably thicker (I have done this most often). Then pour it back into the square pan to firm up as it cools.
2. Leave the skin on the quince as it contains additional pectin.
3. Cook the core and seeds and skin of the quince in a little water until soft. Drain and discard the solids. Pour the liquid (which will contain additional pectin from the cores and seeds) to your bubbling quince/sugar mixture and cook.
4. Add gelatin (least attractive alternative, but if you’re in a hurry...). Mix 1 tablespoon gelatin with 2 tablespoons cold water to bloom it. Then melt that mixture into the bubbling quince/sugar mixture and cook until thickened.
5. Don’t cut back on the sugar (need about 80% of the weight of quince in sugar) as it helps to preserve the membrillo and also helps it to gel.