Photo: Klaas "Z4us" V, CC BY-SA 3.0 · source

Other · From Bladwijzer

Quince paste (membrillo)

Updated on 9 October 2026

• Makes: 1 dish of about 20 × 20 cm
• Time: 2.5 hours + 1–2 days drying
• From: Quince

Ingredients

• 1 kg quinces
• juice of 1 lemon
• sugar: 800 g per kilo of purée
• a little water

Method

1. Rub off the down, peel the quinces, remove the cores and cut the flesh into pieces.
2. Cook the pieces in a little water for 30 to 40 minutes until very soft; drain.
3. Purée finely, weigh the purée and add 800 g of sugar per kilo, plus the lemon juice.
4. Cook it down over a low heat for 1 to 1.5 hours, stirring constantly with a long wooden spoon: it spits.
5. It is ready when it turns deep orange to red and a spoon leaves a trail across the bottom of the pan.
6. Spread the paste in a dish lined with baking paper and leave it uncovered for 1 to 2 days to set and dry.
7. Cut into cubes or slices and serve with a mature cheese.

Storing: Wrapped in baking paper, in a tin in a cool place: several months.