With the windfall quinces I mentioned in my post the other day, I made membrillo or quince paste. It lasts all through the winter in a cool place and can be sliced and eaten on its own, cut in chunks and rolled in sugar as a sweet, or served with cheese, especially Manchego. It takes a while but it’s easy to make:
Cut the quinces into large chunks, including the cores and pips but discarding any bruised or insect-infested bits. Cover with water in a large pan and boil until soft – it takes about an hour. Drain the fruit and put through a sieve or mouli legumes. Weigh the resulting pulp and add the same weight of sugar. Bring to the boil and simmer as it slowly thickens and darkens – this can take a couple of hours. Stir it and make sure it doesn’t burn – I use a diffuser between the flame and the pan. Line a large baking tray with grease-proof paper and spread the membrillo out in a layer about 2 cm thick. Allow it to cool and dry. Cut it into pieces (whatever size you find most convenient – mine are about 12 cm x 8 cm), wrap them well in grease-proof paper and store in a cool place, a larder or fridge.
Great timing! I’ve just collected a load of windfall quinces and was wondering what to do with them. Problem solved now. I’d never heard of membrillo before, so it was fascinating to learn about it from you.
Enjoy the membrillo!
That is new to me too, oh i bet it tastes just wonderful, i shall see if I can grow quinces here, fingers crossed! c
I think quinces will grow in a wide range of climates. I don’t think they’re especially Mediterranean, although they do well here.
We call it “marmelada” here in Portugal and I love it! It’s that kind of thing that always reminds me of my grandmother…she always did it in large quantities and distributed it among the family 🙂
I think the English word ‘marmalade’ comes from the Portuguese ‘marmelada’, even though that is made with oranges. Your grandmother sounds very generous!
So easy! It’s such a delicious treat, especially with cheese. I’m going to keep my eye out for quince at the farmer’s market so I can make my own. Thanks for the recipe.
Yum!
Just one of the thousands of Spanish tastes that I adore. We have Spanish shops in La Rochelle – I think ETA had a branch office there – so I’m getting some with a chunk of Manchego, and a bottle of Manzanilla.
I have always heard of membrillo but never knew how to make it! Thanks for sharing!! I am imagining eating membrillo with Manchego cheese…delicious!!
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