Quince paste (membrillo)
The flavour of quinces is unlike any other - part apple, part pear with a blossomy fragrance that's intoxicating. This easy membrillo recipe preserves their magic. It makes an excellent addition to any cheese board, especially one featuring manchego.
Ingredients
- 1.8kg/4lbs quinces, washed, peeled, cored, chopped
- vanilla pod, split
- caster sugar, amount determined during cooking
Method
Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft.
Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require.
Place the fruit into a food processor and blend until very smooth.
Return to the original pan and add an equal weight of sugar.
Cook over a low heat, stirring constantly, until the sugar dissolves.
Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour.
Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months.