Ingredients for Membrillo Aka Quince Paste
- 1 kg (approximately 2.2 lbs) whole quinces
- Granulated Sugar
- Lemon, Juice Of
- 5 ounces (140g) water
- Approximately 1/4 cup superfine sugar, for dusting
- Blanched Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Membrillo Aka Quince Paste? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Membrillo Aka Quince Paste
- Preheat oven to 300°F (150°C).
- Wash and pierce 1 kg (approximately 2.2 lbs) whole quinces several times with a fork. Place them in a baking dish and bake for 120-150 minutes, or until very soft when pierced with a skewer. (Cooking time may vary depending on quince size and oven)
- Remove quinces from the oven and let them cool completely.
- Once cool, peel and quarter the quinces. Remove the core and seeds.
- Puree the quince flesh using a food processor or by pressing it through a fine-mesh sieve. You should have approximately 700g of quince pulp.
- Weigh the quince pulp. Measure an equal amount of granulated sugar (approximately 700g).
- In a large, heavy-bottomed saucepan, combine the sugar, 1/4 cup (60ml) lemon juice, and 5 ounces (140g) of water.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to low and add the quince pulp. Cook, stirring frequently with a wooden spoon, for 45-60 minutes, or until the paste thickens significantly and pulls away from the sides of the pan.
- Line a shallow baking sheet with wax paper. Spread the quince paste evenly onto the prepared sheet.
- Place the baking sheet in a low oven (200°F/95°C) and dry the paste for 1-2 hours, or until the surface is firm and no longer sticky.
- Let the paste cool completely. Once cool, cut into small squares (approximately 1 inch).
- Lightly dredge the squares in superfine sugar (approximately 1/4 cup). Scatter with approximately 1/4 cup chopped nuts (walnuts or almonds work well).
- Store the membrillo in an airtight container between sheets of wax paper or parchment paper.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
88g
Fat
0g
Carbs
9g
Recipe Tags (Choose a tag and find related recipes!)
Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Appetizers Desserts Fruit Oven Dinner Party Fall Finger Food Low Fat Winter Stove Top Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Low In Something Equipment Number Of Servings Presentation
