Quince Paste Recipe – Spanish Special
Quince Paste, known as dulce de membrillo, is a traditional Spanish dessert jam made by slow-cooking quince fruit with sugar and a hint of lemon until it transforms into a sliceable quince jelly. With its rich, floral sweetness and firm texture, it’s perfect when paired with aged cheeses like Manchego, enhancing both flavor and presentation.
- Prep Time20 min
- Cook Time3 hr 30 min
- Total Time3 hr 50 min
Quince Paste Ingredients :
- 4 ½ pounds ripe quinces
- 5 ½ cups white sugar
- water to cover
How To Make Quince Paste Recipe :
Begin by washing, peeling, and coring the quinces, setting aside the cores and peels. Coarsely chop the flesh and place it in a large pan. Bundle the cores and peels in cheesecloth, tie with kitchen string, and add to the pan. (The peels contain most of the fruit’s pectin, which helps give quince paste its firmness.)
Add enough water to cover the quinces and bring to a boil with the pan partly covered. Cook for 30 to 40 minutes until the fruit is soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (Avoid using a food processor for a coarser texture.) You should have approximately 2 1/2 pounds of fruit pulp.
Transfer the quince pulp to a saucepan and add an equal weight of sugar to the fruit pulp. Stir over low heat until the sugar dissolves. Cook for about 1 1/2 hours, stirring frequently with a wooden spoon, until the mixture thickens and turns a deep orange color. When you draw the spoon along the bottom of the saucepan, the quince mixture should leave a trail and stick to the spoon.
Lightly grease a 9×13-inch baking dish or line it with greased parchment paper. Spread the quince paste in the dish to a thickness of about 1 1/2 inches, smoothing the top. Allow it to cool.
Dry the paste for approximately 1 1/2 hours in the oven at the lowest setting, not exceeding 125 degrees F (52 degrees C). Let the quince paste cool completely before slicing. Alternatively, in Europe, traditionally leave the paste in a cupboard for about 7 days to allow further evaporation of juices for a drier texture.
Store the quince paste in an airtight container in the refrigerator; its color will deepen with time.
Recipe Notes :
Simmer Until Thick: Cook quince and sugar slowly until the mixture reaches a dense, paste-like texture.
Set in Mould: Pour into a lined pan and allow it to firm at room temperature or in the fridge for a few hours or overnight.
Store in Refrigerator: Keep in an airtight container; quince paste stays well for several weeks.
Slice Thinly: Serve thin slices to balance its sweetness, especially when pairing with savory cheeses.
Optional Flavor Boost: A strip of lemon zest or a splash of vanilla can enhance its fragrance.
