Membrillo Aka Quince Paste Recipes

EASY MEMBRILLO (SWEET QUINCE PASTE)

Steps:

• Place all the ingredients in a medium pot over medium heat. Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer uncovered for an hour or so, stirring occasionally, until the candy thermometer reads 220 degrees F. This doesn't always guaranteed it's ready, so at this point also do a plate test to make sure the mixture is done: Spoon a little of the liquid onto a cold plate and wait a couple of minutes. Push the liquid with your finger and if it wrinkles it is ready. If it doesn't, continue to simmer and re-test. The quince will increasingly change into a deep ruby red color.
• Grease a 8x8 inch glass baking dish. Puree the mixture with an immersion blender or blend in a Vitamix or similar until smooth. Pour the hot mixture into the greased baking dish and smooth the top. Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24-48 hours until firm. Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife). Note: Some recipes call for placing the membrillo in an oven at low temp (125 degrees F) for 8+ hours to firm it up. This membrillo is already firm and perfectly sliceable. If you prefer it even firmer, proceed with dehydrating it.Cover with plastic wrap and store in the fridge for up to 3 months or longer. For longer storage membrillo can be frozen well-wrapped for up to a year.
• Makes one 8x8 inch square of quince paste.Serve with your cheese & charcuterie board. Traditionally served with manchego but pairs beautifully with most aged, hard cheeses.

MEMBRILLO (AKA: QUINCE PASTE)

Steps:

• Preheat the oven to 300°F.
• Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. Remove from oven and cool.
• When cool, peel and cut the quinces into quarters, removing the seeds. Rub the flesh through a sieve or puree in a food processor.
• Weigh the pulp, and weigh an equal amouont of granulated sugar.
• Put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water. Bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
• Add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
• Spread the mixture evenly onto a shallow baking sheet lined with wax paper. Dry the paste for 1 to 2 hours in a low oven. (125F).
• Cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts. Store between sheets of foil in an airtight container.