📝 About This Recipe
Transport your palate to the rolling hills of Spain with this ruby-hued, aromatic quince paste. Traditionally known as Membrillo, this elegant preserve transforms the humble, astringent quince into a floral, honey-sweet delicacy with a firm, sliceable texture. It is the quintessential companion to salty cheeses, offering a sophisticated balance of tartness and deep, caramelized fruit notes that define Mediterranean hospitality.
🥗 Ingredients
The Fruit Base
- 4 pounds Fresh Quince (yellow and fragrant, scrubbed of grey fuzz)
- 6 cups Water (enough to fully submerge the fruit)
- 1 tablespoon Lemon Juice (added to the poaching water to prevent browning)
The Sweetening & Aromatics
- 3-4 cups Granulated Sugar (equal in weight to the strained fruit purée)
- 3 tablespoons Lemon Juice (freshly squeezed for the final cook)
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 piece Cinnamon Stick (optional, for a warm spice profile)
- 1 teaspoon Orange Zest (finely grated for a bright citrus lift)
- 1 pinch Fine Sea Salt (to balance the intense sweetness)
👨🍳 Instructions
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1
Prepare the fruit by scrubbing the fuzzy coating off the quince skins under cold water. Roughly chop the fruit into 2-inch chunks, leaving the skins and cores intact, as they contain the natural pectin needed for the paste to set.
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2
Place the quince chunks in a large heavy-bottomed pot. Add the 6 cups of water and 1 tablespoon 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 quince is very tender and easily pierced with a fork.
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4
Drain the water and discard the cores and seeds. Pass the softened fruit 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 resulting purée using a kitchen scale. 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 or Dutch oven. Stir in the sugar, 3 tablespoons of lemon juice, vanilla seeds and pod, cinnamon stick, orange zest, and salt.
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7
Cook over low heat, stirring constantly until the sugar has completely dissolved. This prevents grittiness in the final product.
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8
Continue to simmer the mixture on the lowest possible heat setting for 1 to 1.5 hours. Stir frequently with a wooden spoon to prevent the bottom from scorching.
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9
Watch for the color transformation: the pale yellow paste will slowly deepen into a rich, dark rosy pink or burnt orange hue.
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10
The paste is ready when it is very thick and heavy, and the wooden spoon can stand upright in the center or leave a clear trail when dragged across the bottom of the pot.
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11
Remove the vanilla pod and cinnamon stick. Preheat your oven to its lowest setting (about 120°F-140°F/50°C-60°C).
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12
Line an 8x8 inch glass baking dish with parchment paper, leaving an overhang on the sides. Pour the thick paste into the dish and smooth the top with a wet spatula.
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13
Place the dish in the low oven for 1 hour to further dehydrate and 'set' the paste. This ensures a firm, sliceable texture.
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14
Remove from the oven and let it cool completely at room temperature. Cover and refrigerate overnight before attempting to slice.
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15
Once set, lift the paste out using the parchment paper. Slice into squares or decorative wedges for serving.
💡 Chef's Tips
Choose quinces that are bright yellow and highly fragrant; green ones lack the necessary sugar and aroma. Always use a heavy-bottomed pot, preferably copper or cast iron, to ensure even heat distribution and prevent burning. Don't rush the process; the low and slow simmer is what develops the characteristic deep ruby color through a slow caramelization. If your paste isn't setting after cooling, return it to the pot and cook for another 15-20 minutes to evaporate more moisture. Store finished membrillo in an airtight container with parchment paper between layers; it will keep in the fridge for up to 6 months.
🍽️ Serving Suggestions
Classic Pairing: Serve thin slices atop wedges of Manchego cheese and crusty Marcona almonds. Breakfast Twist: Spread a small amount on hot buttered sourdough toast or stir into Greek yogurt. Charcuterie Star: Place on a board alongside salty prosciutto, sharp cheddar, and green olives. Wine Pairing: Enjoy with a glass of chilled Fino Sherry or a late-harvest Riesling to complement the floral notes. Dessert: Use as a filling for shortbread cookies or thumbprint biscuits for a sophisticated treat.