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 1/2 cups of sugar
- 1 tbsp freshly squeezed lemon juice
- 2 1/4 cups of water
- Peel quince and cut in half.
- Remove seeds and place them in a small piece of cheesecloth. Create a pouch and tie it with cooking twine.
- Cut quince into large chunks
- In a large sauce pan 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 a ( preferably with a lid, if your dish doesn' 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
- 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