Membrillo (Quince Paste)

Jams and JelliesQuince

Dulce de Membrillo recipe, a popular Spanish paste made from quince and served with Manchego cheese.

Photography Credit: Elise Bauer

Ever since I started making quince jelly people have been telling me about membrillo, a quince paste that is practically the national snack of Spain when paired with Manchego, sheep’s milk cheese. Nicky and Melissa have written about membrillo, enough to inspire me to go to Whole Foods and buy some to try for myself.

Oh my gosh. If you have not yet tried membrillo with Manchego, get yourself to the nearest Whole Foods or other specialty market and buy some!

If I lived in Spain I would eat this every day.

Once you’ve tried it, you’ll see what all the fuss is about, and you may even be motivated to try your hand at making some, which is exactly what happened to me.

dulce de membrillo

Not familiar with quince? It’s a hard fruit that looks sort of like a cross between an apple and a pear. Most varieties you can’t eat raw, only cooked. They cook up pink and have a wonderful sweet floral aroma. Like apples and pears, they’re in season during the fall.

Make Membrillo with Quince

Membrillo (Quince Paste) Recipe

Ingredients

  • 4 pounds quince, washed, peeled, cored, roughly chopped
  • 1 vanilla pod, split
  • 2 strips (1/2 inch by 2 inches each) of lemon zest (only the yellow peel, no white pith)
  • 3 Tbsp lemon juice
  • About 4 cups of granulated sugar, exact amount will be determined during cooking

Method

1 Boil the quince in water with vanilla pod and lemon zest: Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).

boil quince for membrillo boil quince until soft for membrillo

2 Make quince purée: Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill.

puree boiled quince for membrillo

3 Measure the purée: Measure the quince purée. Whatever amount of quince purée you have, that's how much sugar you will need. So if you have 4 cups of purée, you'll need 4 cups of sugar.

4 Heat purée to dissolve sugar, add lemon juice: Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.

add sugar to quince puree for membrillo

5 Cook on low heat until thick and dark pink: Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours, until the quince paste is very thick and has a deep orange pink color.

cook puree for quince paste cook quince puree until rosy pink

6 Put in low oven to dry: Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even.

dry quince paste

Place the membrillo paste in the 125°F oven for an hour or longer to help it dry out. (If you have a convection or fan setting for your oven, use it.) Remove from oven and let cool.

7 Serve: To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small slice of the membrillo and spread it on top of a slice of the cheese. Store by wrapping in foil or plastic wrap, an keeping in the refrigerator.

Note: The first time I made this the top part set, but the bottom had not. To fix, I emptied the quince paste into a large pyrex bowl and put in the microwave. I cooked it on high in 5 minute increments for 20 minutes. During the last minute one of the edges started to caramelize and turn brown. This you don't want to have happen, as the caramelized parts destroy the flavor, but in this case it was a good indication that the rest of the quince paste was ready. I discarded the browned parts and returned the rest to a newly lined baking dish. Back into the oven for an hour and it was done to perfection.

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Links:

Quince Jelly here on Simply Recipes

Quince Jam here on Simply Recipes

Quince Tart Tartin by David Lebovitz

Rosy Poached Quince by David Lebovitz

Dulce de Membrillo, Quince Paste

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

119 Comments / Reviews

No ImageMembrillo (Quince Paste)

Did you make it? Rate it!

  1. MARIA

    Has anyone tried this using a sugar substitute?

  2. Andrea

    I would love to find a recipe using a crock pot as my first finger started to hurt from all that stirring. That being said, it might be helpful to know that the membrillo is ready to go into the pan when it pulls away from the bottom of the cooking pot as you stir it. I am now storing the results in plastic containers that just fit four “bars” of membrillo stacked two across and two high. In between I used butter wrappers to prevent sticking. They fit just right too.

    xxxxxyyyyy

  3. Carol

    This is delicious. I made a quadruple batch — there were quinces at the Farmers’ Market. I baked it in a convection oven at the lowest temperature setting and it was still pretty soft. Rather than trying the microwave technique described above, I flipped the paste over into another parchment lined pan and continued cooking until it was dry enough.

    xxxxxyyyyy

  4. Manuela

    Amazing recipe!! It came out absolutely delicious & beautiful rubi red color! Thanks

    xxxxxyyyyy

  5. Claire

    Absolutely delicious! I made a double batch, and followed the amounts exactly. I cooked two vanilla beans with chopped, skin-on quince, and the cores in cheesecloth until tender. Drained, and removed vanilla & cores. (made Quince syrup with the cooking water) Pureed in my Cuisinart. Didn’t drain, as the puree would have gone through the double cheese cloth… Cooked puree on low for 2.5 -3 hours, until it turned a beautiful deep pink. Lined cake pan with parchment, sprayed with oil/flour baking spray. Dehydrator at 125 for about 4 hours. Absolutely perfect results – thank you!!!

    xxxxxyyyyy

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