Membrillo

Quinces are truly a unique fruit, resembling chubby pears but with a fuzzy texture of their own. Available between September and November, quinces are not meant to be eaten raw - they need to be cooked to unleash their full potential. One of the most delightful ways to enjoy quince is by preparing a spiced chutney, where the sweet and tangy flavors of the fruit are enhanced with aromatic spices. In this recipe, the key ingredients are quince, spices, and a touch of sweetness which come together to create a mouthwatering quince paste that is perfect for the holiday season. Originating in Spain, quince has become a beloved ingredient in many countries, especially during Christmas. Its versatility shines in the form of jellies, preserves, and the famous sliceable firm paste known as Membrillo.

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Sweet quince paste

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Quince fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Unlike most quince paste recipes that call for 1:1 fruit/sugar ratio. Use the 2:1 ratio: 1kg fruit puree for 500g sugar; it works beautifully.

How To Prep & Cook Quince

Wipe the fuzz off the quinces with paper towel, and by rubbing them under running water. Quince can be cooked peeled or unpeeled, with or without cores. Cooking Method 1:Cut quinces into quarters and cook with lemon halves in water for 30 minutes. Drain and remove the core and seeds. Pass through a food mill and gather quince puree in a large bowl as you go. Discard skin. Add sugar and spices to taste. At this juncture, the quince mixture can be kept frozen for months. Cooking Method 2:Peel, core and cut quince into quarters. Cook in lemony water for 30 minutes. Puree cooked quince using an immersion blender. Add sugar and spices to taste. At this juncture, the quince mixture can be kept frozen for months.

Quince Paste

The longer you cook quince puree, the more water that will evaporate and the thicker the mixture becomes—that means the flavors become more concentrated, too. For instance, and after 45 minutes of cooking on low heat, and stirring every 2 to 3 minutes, quince puree will turn into jam. Double that, and you'll end up with a colorful quince paste. Mold into desired shape, and refrigerate overnight before un-molding.