Membrillo (Aka: Quince Paste)
- Ready In:
- 5hrs 30mins
- Ingredients:
- 6
- Yields:
-
25-30 pieces
- Serves:
- 25
ingredients
- 2 lbs quinces, washed
- 1 lb granulated sugar
- 1 lemon, juice of
- 5 ounces water
- 1⁄2 cup superfine sugar
- 1⁄2 cup blanched almonds (optional) or 1/2 cup pistachio nut, chopped (optional)
directions
- 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.
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Reviews
-
or Quitten Kaese (quince cheese in German). So, tasty and fragrant... My parents used to make this all the time when I was little! I've been searching for a small-batch recipe to make. This is it! I did follow the family tradition and used chopped walnuts, but otherwise followed the instructions. I think depending on the quince variety the amount of sugar may need to be adjusted: the ones I remember from my childhood could be eaten raw, but what I could find in store was quite tough and sour.
RECIPE SUBMITTED BY
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