📝 About This Recipe
Transform the humble, astringent quince into a ruby-red jewel of Spanish gastronomy with this patient, slow-reduction method. This traditional Dulce de Membrillo captures the floral essence of the fruit, concentrating its sugars into a dense, velvety paste that glows with a deep carnelian hue. It is the ultimate labor of love, resulting in a sophisticated balance of honeyed sweetness and bright acidity that defines the classic tapas experience.
🥗 Ingredients
The Fruit Base
- 3 pounds Quince (ripe, yellow, and fragrant; scrubbed of grey fuzz)
- 4 cups Water (enough to cover the fruit for the initial simmer)
- 2 tablespoons Lemon Juice (freshly squeezed to prevent oxidation)
The Sweetening & Aromatics
- 3-4 cups Granulated Sugar (exact amount depends on the weight of the cooked fruit pulp)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon Stick (Ceylon or soft-stick cinnamon preferred)
- 1 whole Star Anise (adds a subtle floral depth)
- 2 strips Lemon Zest (removed with a vegetable peeler)
- 1 pinch Sea Salt (to balance the intense sweetness)
For Preservation & Setting
- 1 teaspoon Neutral Oil (for greasing the setting mold)
👨🍳 Instructions
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1
Wash the quinces thoroughly under cold water, using a soft cloth to rub off the characteristic grey fuzz from 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 cores contain the high levels of pectin needed for a firm set.
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3
Place the quince chunks in a large heavy-bottomed pot and cover with 4 cups of water and the lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the fruit is fork-tender.
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4
Drain the fruit, reserving the liquid for other uses if desired. Once cool enough to handle, remove the cores and skins. Pass the softened flesh through a food mill or blend in a food processor until completely smooth.
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5
Weigh the resulting fruit purée. Measure out an equal weight of granulated sugar (usually a 1:1 ratio by weight).
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6
Return the purée to a clean, heavy-bottomed pot (copper or cast iron works best for heat distribution). Stir in the sugar until fully dissolved over medium-low heat.
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7
Add the vanilla bean and seeds, cinnamon stick, star anise, lemon zest strips, and a pinch of salt to the pot.
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8
Cook the mixture over very low heat, stirring frequently with a wooden spoon. This is the 'braising' stage where the sugars slow-cook with the fruit fibers.
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9
Continue cooking for 1.5 to 2 hours. The mixture will transition from a pale yellow to a deep, rosy orange, and finally a thick, dark brick-red.
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10
The paste is ready when it is very thick and heavy, and a spoon pulled through the center leaves a trail that doesn't fill back in (the 'heavy stage').
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11
Remove the whole spices (cinnamon, star anise) and the lemon zest strips.
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12
Lightly oil a glass baking dish or silicone mold. Pour the hot paste into the dish, smoothing the top with an offset spatula.
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13
Let the paste cool at room temperature overnight. For a firmer texture, place the uncovered dish in a very low oven (125°F/50°C) for 1 hour to further dehydrate.
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14
Once set and firm, cover with parchment paper and store in the refrigerator. It will keep for several months.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent scorching, as the high sugar content burns easily during the long reduction. If the paste isn't turning red, you likely need to lower the heat and extend the cooking time; the color comes from a slow chemical reaction of the tannins. Always weigh your ingredients rather than using volume for the most consistent set. To test the set, drop a small spoonful onto a cold plate; if it peels off easily once cool, it's finished. If the paste is too soft after cooling, return it to the pot and cook for another 15-20 minutes to evaporate more moisture.
🍽️ Serving Suggestions
The classic pairing: Serve thick slices alongside wedges of salty Manchego cheese. Spread onto toasted brioche with a layer of salted butter for a sophisticated breakfast. Dice into small cubes and toss into a fall salad with arugula, walnuts, and goat cheese. Pair with a glass of chilled Sherry (Pedro Ximénez) or a late-harvest Riesling. Use as a glaze for roasted pork loin or duck breast by whisking a bit of the paste with balsamic vinegar.