How to make quince paste?  What is a Membrillo?

How to make quince paste? What is a Membrillo?

Spanish cuisine;

Spaniards consume “Quince Paste”, originally named “Membrillo”, with manchego cheese made with sheep’s milk. When I saw it at the breakfast buffet of the hotel where we stayed in San Sebastian years ago, I tasted it and liked its taste very much. The chief of the hotel briefly explained how Membrillo and cheese were eaten together and how they did it. Manchego cheese was made with raw milk in farms and pasteurized milk in larger enterprises. I learned that quince paste is actually made with marmalade logic. After the quince is cooked, it is kept in the oven at a low temperature so that its consistency thickens. In my first attempts, I just baked it and shaped it in a mold without the need for baking, I still do it with the same method. Quince is very thick because it is one of the fruits with high pectin content, especially due to its kernel, and it should be chosen only from the quinces that are very juicy and not dented. You can store the amount of quince paste that you do not consume for 4-5 months in a closed glass container as it will not be air-tight. In the meantime, try the quince paste with fresh village cheese that goes well with it.

Service: In baton mold

Preparation time: 20 minutes

Cooking time: 40 + 60 minutes

  • 1.5 kg quince, 4 pieces
  • 1 large lemon
  • 1 liter of drinking water
  • 2 cinnamon sticks
  • 1 kg of granulated sugar
  • 6 cloves

Squeeze the juice of half a lemon in a bowl large enough to accommodate the quince, add approximately 2 liters of water. Wash the quinces thoroughly and divide each of them into four, without peeling them, and put them in lemon water (so that the quince slices do not darken, we should take each quince we cut into lemon water without waiting!). Before soaking, separate the inner seeds and the part containing the beans and set aside (we will use it while cooking as the beans help to gel). Put a liter of drinking water, juice of half a lemon, sliced ​​quince and cinnamon sticks in a deep jam pot. Slowly boil the lid of the pan on an open fire until it boils, and when it starts to boil, boil it on low heat for about 40 minutes until the quinces soften. At the end of this time, remove the cinnamon sticks and throw away, mash the quince with a hand blender (with boiling water). Take the quince seeds, the part with the seeds and the cloves in a clean thin pouch or in a large tea strainer as in the photo and place them in the pan with quince puree, add powdered sugar. From this stage, with the lid of the pot open, cook on open fire until it boils, then on low heat, stirring frequently with a wooden spatula until the amount of puree is reduced by half and reaches a thick consistency (stirring continuously to prevent the bottom!). After cooking, take out the pouch containing the beans and throw them away. Cover the baton mold with a clean refrigerator bag, pour the cooked quince paste into the mold and smooth it with a spatula. Cut into slices as you wish by keeping them at room temperature until cooled, then in the fridge overnight.

Enjoy it with love …

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