HOW TO MAKE QUINCE PASTE
Quince paste, also known as Membrillo in Spain, is delightful when thinly sliced and served with Manchego cheese.
Provided by Renee Pottle
Categories Preserves
Time 1h
Number Of Ingredients 4
Steps:
- Peel, core, and chop the quinces.
- Place chopped quince in a pot and cover with water. Add lemon juice.
- Cook over medium heat until quince is soft.
- Transfer to a food processor or use an immersion blender to puree the fruit. You should have about 2 cups of puree.
- Return puree to the cooking pot. Add honey and sugar and stir to combine.
- Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching.
- Continue cooking and stirring until the paste becomes the texture of a jelly candy. It will seem stretchy and the mixture will become a beautiful orange color.
- Pour into a greased pan and let cool. I used an 8 x 8 inch pan, but you could easily use a larger or smaller pan.
- Store in the refrigerator for up to 6 weeks.
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