If you are lucky enough to find quince in your market, you must make this three-ingredient dulce de membrillo or quince paste. It is great with crackers, manchego cheese, as a pastry filling and can also be used instead of jelly.
Membrillo means quince in Spanish. Dulce de membrillo or a sweet of quince is a sweet quince paste very popular in Spain. Dulce de membrillo is often served in Spain as a tapa (small plate) and is usually served with sharp manchego cheese or just plain with crackers. Are you interested in tapas from Spain? Check out some of our favorite tapas:
HOW TO MAKE DULCE DE MEMBRILLO AT HOME
- Peel and cut each quince in half
- Remove seeds and place them in a cheesecloth. Create a pouch and tie it with cooking twine. This is our grandmother's trick, the pectin in the seeds will help the dulce de membrillo firm up. Our father told us how our grandmother used to make quince paste (dulce de membrillo) and used to wrap the seeds in cheesecloth to thicken it. We wanted to stay true to our grandmother's recipe and use the quince seeds as our thickener.
- Combine quince, sugar, water, and seed pouch in a large saucepan. Bring to a boil and simmer for 45-60 minutes. The quince will turn from a white color to a reddish pinkish color.
- Let it cool slightly, take the seed pouch out, and puree the quince with an immersion blender or in the food processor until smooth.
- Place cooked quince paste in a small glass container and let it cool and set in the fridge for at least 3 hours or overnight.
- Slice and enjoy with a sharp manchego or cheddar cheese, with soft creamy cheese ( for a smoother contrast), over yogurt, on crackers or as a filling for pastries or pie.
Step by Step Images On How to Make Dulce de Membrillo at Home
- Find quince at your farmer's or Asian market or ask the produce manager at your supermarket if he can get you some quince
2. Peel and cut the quince in half
3. Remove seeds and place on a piece of cheesecloth
4. Cut quince into chunks
5. Wrap seeds in the cheesecloth and tie with kitchen twine
6. Place quince, sugar, lemon juice and wrapped seeds in a large saucepan
7. Cook quince with sugar, water, lemon and wrapped seeds for 45-60 minutes or until very soft and it becomes a pinkish color
8. Once cooked and soft the quince turns from a white color to a reddish pinkish color
About Quince ( Membrillo in Spanish)
- Quince is a fruit that looks like a cross between an apple and a pear.
- If the quince is very green it will have a light furry layer, that will come off by washing the fruit. A more yellowish quince means that is riper, it will take less time to cook, but it can still not be eaten raw.
- Quince must always be cooked, it cannot be eaten raw. Raw quince has a rough grainy texture even though it has a slightly floral aroma.
- It is not easy to find, the season is short from October until December. If you are lucky enough to find it, you must try this membrillo recipe.
- Try asking the produce manager of your local supermarket for quince or look for it in farmer's markets, Asian or Middle Eastern markets or specialty stores. We have also found online stores selling quince but in large quantities.
- Dulce de membrillo looks like is guava like paste, but tastes very different.
- Dulce de membrillo is made, by cooking the fruit in sugar and a little bit of lemon. Because of its pectin content, dulce de membrillo holds its shape like guava paste and can be cut with a knife.
- When cooked the creamy white quince turns a beautiful reddish-pinkish color
- You can find already made dulce membrillo made in Spain specialty supermarkets, gourmet food shops and online.
- In Spain, membrillo is eaten with Manchego cheese. The sharpness of the Manchego cheese and the sweetness of the membrillo complement each other beautifully.
- Membrillo can also be added to soft creamy cheese, to yogurt or as a pastry or pie filling.
If you are lucky enough to find quince in your market, you must make this two-ingredient quince paste. It is great with crackers, manchego cheese, as a pastry filling and can also be used instead of jelly.
- 2 large quince
- 1 ½ cups of sugar
- 1 tbsp plus two teaspoons freshly squeezed lemon juice
- 3 cups of water
- Peel quince and cut in half. See Note 1.
- Remove seeds and place them in a small piece of cheesecloth. Create a pouch and tie it with cooking twine. See note 2
- Cut quince into 1.5" chunks
- In a large saucepan combine quince, sugar, lemon, water, and seed pouch.
- Bring to a boil, lower the heat until it comes to a low boil (where small bubbles come rapidly to the water surface) for 45 - 60 minutes or until all the water has evaporated and the quince has turned into an orangy color and the quince is very soft.
- Let it cool, take out the seed pouch, and puree the quince with an immersion blender or in the food processor until smooth.
- Spread the paste into a rectangular, square or round shallow dish have ( preferably with a lid, if your dish doesn't have a lid you can cover it with plastic wrap).
- Cover and refrigerate for 3 hours or more until the dulce de membrillo is set and you can cut it with a knife.
- Serve over crackers, plain, with Manchego or sharp cheddar cheese or use it as a pastry filling
- Quince is hard, it may be easier to use a vegetable peeler to peel it.
- The quince seeds are high in pectin which helps the membrillo come together as a paste. This is how our grandmother used to make quince paste. Make sure you put the seeds in cheesecloth so you don't have to fish them later.
- Prep Time: 3 hours 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Stove top
- Cuisine: Spanish
- Serving Size: 1 tbsp
- Calories: 67
- Sugar: 15.6
- Sodium: .5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.4
- Fiber: .2
- Protein: 0
- Cholesterol: 0
Keywords: Dulce de membrillo, quince, membrillo, Spain, gluten free, vegan, kosher