📝 About This Recipe
This traditional Spanish delicacy, also known as 'Quince Cheese,' is a labor of love that transforms the humble, astringent quince into a translucent, ruby-hued masterpiece. With its intoxicating floral aroma and a perfect balance of tartness and honeyed sweetness, it captures the very essence of autumn. This firm, sliceable preserve is a staple of the Mediterranean table, offering a sophisticated texture that melts on the tongue.
🥗 Ingredients
The Fruit Base
- 3 lbs Fresh Quince (yellow and fragrant, scrubbed of fuzz)
- 4 cups Water (for boiling the fruit)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Sweetener & Aromatics
- 3-4 cups Granulated Sugar (measured to match the weight of the fruit pulp)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 piece Cinnamon Stick (optional, for subtle warmth)
- 1 piece Star Anise (optional, for depth)
- 1 strip Lemon Zest (removed with a peeler)
- 1 pinch Fine Sea Salt (to brighten the fruit flavors)
👨🍳 Instructions
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1
Wash the quinces thoroughly under cold water, using a cloth to rub off the greyish fuzz that often covers the skin.
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2
Roughly chop the quinces into large chunks. Do not peel or core them yet, as the skin and core contain high levels of pectin which are essential for the jam to set firmly.
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3
Place the quince chunks in a large heavy-bottomed pot and cover with the 4 cups of water. Bring to a boil over high heat.
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4
Reduce the heat to a simmer, cover, and cook for 35-45 minutes until the fruit is very soft and can be easily pierced with a fork.
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5
Drain the water and let the fruit cool slightly. Once manageable, remove the cores and any woody bits, then pass the cooked fruit through a food mill or a fine-mesh sieve into a bowl to create a smooth purée.
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6
Weigh the resulting fruit purée. Measure out an equal weight of granulated sugar (usually a 1:1 ratio by weight) and set aside.
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7
Return the quince purée to a clean, heavy-bottomed pot (copper or cast iron works best). Stir in the weighed sugar, lemon juice, vanilla seeds/pod, cinnamon stick, star anise, lemon zest, and salt.
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8
Cook over low heat, stirring constantly until the sugar has completely dissolved.
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9
Continue to simmer on very low heat for 1 to 1.5 hours. Stir frequently with a wooden spoon to prevent scorching as the mixture thickens.
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10
Watch for the color change; the paste will transform from a pale yellow to a deep, rich reddish-pink or amber. It is ready when the paste is very thick and pulls away from the sides of the pan.
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11
Remove the whole spices (cinnamon, star anise, vanilla pod) and the lemon zest strip.
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12
Line an 8x8 inch baking dish with parchment paper, lightly greasing the paper with a neutral oil. Pour the thick paste into the dish and smooth the top with a spatula.
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13
Place the dish in a very low oven (about 125°F or 50°C) for 1 hour to help it dry out, or leave it on the counter uncovered in a cool, dry place for 24-48 hours until firm to the touch.
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14
Once set and firm, tip the dulce de membrillo out of the mold, slice into blocks or decorative shapes, and store in airtight containers in the refrigerator.
💡 Chef's Tips
Always use a heavy-bottomed pot; the high sugar content makes it prone to burning on thin cookware. If the paste isn't turning red, keep simmering on low; the color change is a chemical reaction to heat and acidity. For an extra-smooth texture, use a blender to purée the cooked fruit before the second simmer. To store for long periods, wrap individual blocks in parchment paper and then foil; it keeps for up to 6 months. If your paste is too soft to slice, return it to the pot and cook for another 15 minutes to evaporate more moisture.
🍽️ Serving Suggestions
Classic pairing: Serve thick slices alongside Manchego cheese and Marcona almonds. Breakfast treat: Spread a thinner version on warm buttered toast or inside a croissant. Dessert: Use as a filling for 'Pastelitos' (puff pastry turnovers) or thumbprint cookies. Charcuterie: Feature it on a board with salty serrano ham and sharp goat cheese. Wine pairing: Enjoy with a glass of chilled Sherry or a late-harvest Riesling.