📝 About This Recipe
A jewel of Spanish gastronomy, Membrillo is a dense, sweet, and slightly floral fruit preserve that transforms the humble, astringent quince into a translucent ruby-colored masterpiece. This traditional recipe captures the essence of autumn, balancing a deep honeyed sweetness with a bright, citrusy acidity. It is the quintessential companion to salty cheeses, offering a sophisticated flavor profile that has been celebrated across the Mediterranean for centuries.
🥗 Ingredients
The Fruit Base
- 3 pounds Yellow Quince (ripe, fragrant, and scrubbed of any grey fuzz)
- 4 cups Filtered Water (enough to cover the fruit)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Sweetener & Aromatics
- 3-4 cups Granulated Sugar (measured to match the weight of the strained fruit purée)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 strip Lemon Zest (wide strip of peel, avoiding the bitter white pith)
- 1 piece Cinnamon Stick (optional, for a warm spice note)
- 1 pinch Sea Salt (to balance the sweetness)
Finishing Touches
- 1 teaspoon Vegetable Oil (for greasing the storage mold)
👨🍳 Instructions
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1
Wash the quinces thoroughly under cold water, using a cloth to rub off the natural grey fuzz that coats the skin.
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2
Roughly chop the quinces into 2-inch chunks. Do not peel or core them yet, as the skins and seeds contain high levels of pectin which are essential for the paste to set properly.
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3
Place the quince chunks in a large heavy-bottomed pot and cover with the filtered water and 1 tablespoon of lemon juice.
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4
Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 35-45 minutes until the fruit is very soft and 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 seeds. You can now easily peel the skins if they haven't dissolved, though many chefs leave them for texture.
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6
Pulse the cooked fruit in a food processor or use an immersion blender until you have a perfectly smooth, thick purée.
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7
Weigh the purée using a kitchen scale. Measure out an equal weight of granulated sugar (usually a 1:1 ratio by weight).
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8
Return the purée to the cleaned pot. Stir in the sugar, the remaining lemon juice, vanilla seeds and pod, lemon zest strip, cinnamon stick, and a pinch of salt.
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9
Cook over low heat, stirring constantly until the sugar has completely dissolved.
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10
Continue to simmer very gently for 1 to 1.5 hours. Stir frequently with a wooden spoon to prevent scorching. The paste is ready when it turns a deep reddish-orange and is thick enough that the spoon leaves a clear trail on the bottom of the pot.
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11
Remove the vanilla pod, cinnamon stick, and lemon peel. Lightly grease an 8x8 inch glass baking dish or silicone mold with a tiny bit of oil.
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12
Pour the thick paste into the dish, smoothing the top with a spatula. Let it sit at room temperature for 24 hours to firm up.
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13
Once set and firm to the touch, wrap tightly in parchment paper and store in an airtight container in the refrigerator.
💡 Chef's Tips
Always use a heavy-bottomed pot (like enameled cast iron) to ensure even heat distribution and prevent the sugar from burning. If your membrillo isn't thickening after an hour, increase the heat slightly but stir constantly; it needs to reach a 'paste' consistency, not just a jam. For a clearer, more ruby-like color, cook the fruit slowly; high heat can result in a muddier brown color. To test the set, place a small spoonful on a cold plate; if it holds its shape and doesn't run, it is ready. Membrillo keeps for up to 6 months in the fridge if kept dry and well-wrapped.
🍽️ Serving Suggestions
The classic pairing: Serve a thick slice atop a wedge of salty Manchego cheese. Include it on a charcuterie board alongside Marcona almonds and Serrano ham. Whisk a tablespoon of the paste into a red wine reduction for a spectacular glaze for roasted duck or pork. Spread a thin layer on crusty sourdough bread with a dollop of fresh goat cheese. Pair with a glass of chilled Sherry or a late-harvest Riesling to complement the floral notes.