Quince paste (Dulce de membrillo)
(6)
1 hour 30 min
Dulce de membrillo, or quince paste, is a Spanish delicacy which is eaten with a slice of manchego cheese. This is wonderful to make in the autumn when quince is in season, then to give as gifts during Christmas.
Julia
20 people made this
Ingredients
Serves: 12
- 2kg quinces
- 120ml water
- granulated sugar (as required, see instructions)
Method
Prep:15min ›
Cook:1hr15min ›
Ready in:1hr30min
- Peel and core the quinces. Roughly chop the fruit and place into a heavy bottomed pan with the water. Bring to the boil and reduce the heat to a simmer. Cover and simmer for 30 minutes, or till cooked down till very soft. Puree in a blender or pass through a fine sieve.
- Weigh the puree and add 250g sugar for every 500g puree. Add both to the pan and simmer for 45 minutes, uncovered.
- Pour the mixture into a square baking tin (about 2.5cm deep) and allow to cool. When completely cool, cut into rectangles. Wrap in greaseproof paper and store in a tin.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (3)
0
The recipe listed should be read in the following order. 3,1,4,5,2. The resulting firm jell on water biscuit and topped with cheese, tasty or blue - absolutely fantastic. - 21 May 2013 (Review from Allrecipes AU | NZ)