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

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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

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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

95 Comments / Reviews

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Did you make it? Rate it!

  • Hilary arlow

    It is amazing… but this fruit I use is not the same as the picture you have on the site. Mine seems to be the fruit of a tree like a cotoneaster?
    This is th fist time I have been successful in making the membrillo. It looks wonderful but not taken in out of the tin yet.
    Will it freeze?

    xxxxxyyyyy

  • Gavin Robinson

    I gave up peeling and coring quinces. Too much hard work and very difficult.

    Instead I wash well. Halve and put in a slow cook . Cover with boiling water and cook on high for two hours.

    When cooled, lift out quinces with a slotted spoon and use the remaining juice for quince jelly.

    The skin will be falling off the quinces, so just remove it and then slice out the cores. The remaining flesh is so soft there is no need to seive ( another thankless task). Also I have not purées as the flesh breaks down during cooking.

    The bit I still struggle with is drying. I find the paste sticks to everything like glue and never looks like the photos. After hours in the oven it is still sticky. I’m not sure air drying works in the uk ? When I tried it the quince paste got stickier not drier.

    I have planted two different quinces and both started fruiting within 18 months. So I encourage you to plant.

  • Nigel

    It is an excellent recipe. But I peeled the quinces, topped and tailed them and quartered them. Then I boiled them for about 15 minutes and then cored them while warm/hot. Thereafter I followed the Bauer instructions religiously. Total elapsed time about 2 hours stirring fairly frequently, and another 2 hours in the bottom of a permanently on oven at about 170/180 C. Taste – great!

    xxxxxyyyyy

  • Chad

    Do yourself a favor; DON’T go to Whole Foods or any place like that. Where you want to go is the nearest Mexican Supermarket and ask for it there.

  • J

    looks like a good paste, and easy way to make the paste without the mess of the pot is in a slow cooker over 12 hours, coat the quince pieces with the sugar, stir occasionally once its changed colour, stick blend to form the paste and put into jars

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