October 7, 2010

Membrillo (Quince Paste)

Since I am researching Spanish cooking for this month's Community Kitchen I decided to make a couple of quince preserves.  This one is the simplest.  The one that I am going to post in two weeks is only a little bit more complicated but is a savory.

Anyways back to this week. Quince is inedible until you cook it.  It is like a cross between a fuzzy apple and a pear in appearance. When cooked with sugar it turns a beautiful shade of red. 

Membrillo is usually served  paired with cheese specifically Manchego.  The balance of sweet against the salty.  I tend to pair it with salted almonds since I don't do cheese.


2 lbs quince
~ 3 c sugar

Wash and rub the fuzz off of the quince.  Cut out any damaged parts.  Core and then cube the fruit.

Place the quince and sugar in a bowl for at least one hour and up to over night.  This will release liquid so that you don't scorch the fruit.
Place in a pot and heat over low heat.  Keep covered to retain moisture.  Stir every ten minutes.

After 30 minutes remove the lid and reduce the liquid.  When the liquid is completely evaporated blend with hand held blender or run through a food mill.  

Process for 10 minutes.

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