Membrillo

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This delicious recipe for membrillo or quince cheese makes a dense, fruity paste that perfectly compliments sharp cheeses.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time1

Ingredients

1 kg peeled and cored quince - yields 600 g fruit pulp
600 g granulated white sugar

Instructions

Peel and core the quinces, and chop into 2.5 cm / 1” cubes. Discard any discoloured or rotten part of the fruit.
1 kg peeled and cored quince
Add the fruit to a saucepan and just cover with water. Add a lid, and bring to the boil. Cook the quinces until soft. This may happen in a minute or two or take ten minutes, depending on ripeness.
Drain the fruit. Mash it with a potato masher. Then pass it through a sieve.
Weigh the fruit pulp, and add it back to the saucepan. Add an equal weight of sugar together with the lemon juice.
600 g granulated white sugar
Cook over a low heat, stirring constantly to dissolve the sugar.
Turn the heat up to medium to reduce the mixture to a thick paste. Stir constantly to avoid burning.
When you can draw a spoon through the membrillo and the furrow does not fill back immediately, the membrillo is ready. Take it off the heat.
Lightly oil flat trays and line with cling film. Transfer the membrillo to the trays, press flat and allow to cool. Then move to the fridge to firm up.

Notes

This recipe yields around 900 g membrillo.

The recipe works on an equal ratio of cooked quince to sugar, and can be adapted to whatever volume of fruit you have available.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.