📝 About This Recipe
Tracing its roots back to the sun-drenched orchards of Spain and the Middle East, this ruby-hued preserve is the ultimate transformation of the astringent, hardy quince. Through a slow, aromatic simmer with sugar and citrus, the pale, floral fruit transmutes into a dense, sliceable paste with a complex honey-musk flavor. It is a timeless alchemy of fruit and heat, serving as the quintessential companion to salty cheeses and rustic breads.
🥗 Ingredients
The Fruit Base
- 4 pieces Large Quinces (approx. 3 pounds; scrubbed of fuzz and washed)
- 6 cups Water (enough to cover the fruit)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Sweetening & Aromatics
- 3-4 cups Granulated Sugar (equal in weight to the strained fruit purée)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 2 strips Lemon Zest (removed with a vegetable peeler)
- 1 whole Star Anise (optional, for a subtle spicy depth)
- 1 pinch Kosher Salt (to balance the sweetness)
For Finishing
- 1 teaspoon Vegetable Oil (for greasing the mold)
- 1/2 teaspoon Rose Water (optional, for an elegant floral finish)
👨🍳 Instructions
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1
Prepare the fruit by scrubbing off the grey fuzz under cold water. Roughly chop the quinces into 2-inch chunks; do not peel or core them yet, as the skins and cores contain the high pectin levels needed for the paste to set.
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2
Place the quince chunks in a large Dutch oven or heavy-bottomed pot. Add the 6 cups of water and 2 tablespoons of lemon juice. Bring to a boil over high heat.
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3
Reduce the heat to low, cover, and simmer for 35-45 minutes until the fruit is very soft and can be easily pierced with a fork.
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4
Drain the fruit, reserving a cup of the poaching liquid just in case. Discard the cores and seeds, then pass the softened fruit flesh through a food mill or a fine-mesh sieve into a bowl to create a smooth, thick purée.
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5
Weigh the fruit purée using a kitchen scale. Measure out an equal weight of granulated sugar (usually about 3 to 4 cups).
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6
Return the purée to the cleaned pot and stir in the sugar over low heat until completely dissolved. Add the vanilla bean seeds and pod, lemon zest strips, star anise, and salt.
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7
Cook the mixture over very low heat, stirring frequently with a heat-resistant spatula. This 'slow and low' method is crucial to develop the deep brick-red color through caramelization.
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8
Continue cooking for 1 to 1.5 hours. The paste is ready when it is thick enough that a spatula drawn through the center leaves a clear trail that doesn't fill back in immediately.
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9
Remove the vanilla pod, star anise, and lemon zest strips. If using rose water, stir it in now for a delicate aromatic lift.
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10
Lightly grease an 8x8 inch glass baking dish or a decorative mold with a neutral oil. Pour the hot quince paste into the dish and smooth the top with an offset spatula.
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11
Allow the paste to cool to room temperature, then leave it uncovered in a cool, dry place (or the refrigerator) for 24-48 hours to fully set and dry out slightly.
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12
Once firm, run a knife around the edges and invert the paste onto a cutting board. Slice into squares or wedges for serving.
💡 Chef's Tips
Use a heavy-bottomed pot like Enameled Cast Iron to prevent the high-sugar mixture from scorching. Don't rush the color; the transition from pale yellow to deep ruby happens slowly in the final 30 minutes of cooking. If the paste isn't setting, you can return it to the pot and cook it for another 15 minutes to evaporate more moisture. Store the finished membrillo wrapped in parchment paper inside an airtight container; it will keep for up to 6 months in the fridge. To get a perfectly smooth texture, ensure you use a fine-mesh sieve to catch any gritty stone cells common in quince.
🍽️ Serving Suggestions
The classic pairing: Serve thin slices atop wedges of salty Manchego cheese. Include it on a charcuterie board alongside Marcona almonds and Serrano ham. Whisk a small amount into a red wine reduction for a sophisticated glaze for roasted duck or pork. Spread onto toasted brioche with a layer of cultured butter for an elevated breakfast. Pair with a glass of chilled Fino Sherry or a late-harvest Riesling.