Membrillo

Membrillo is a firm, jewel-toned quince paste with a floral aroma, gentle tartness, and deep honeyed sweetness. This quick home version sets into a smooth, sliceable preserve that is elegant on a snack board and just as good spread on toast or crackers.

Nutrition · per serving

580kcal

1gProtein

148gCarbs

0.2gFat

6gFiber

2 servings

Ingredients

5 items

Membrillo base

quince, peeled, cored, and chopped500 g

water500 ml

lemon juice20 ml

granulated sugar250 g

To finish and serve

neutral oil, for lightly greasing the mould2 ml

Tips

•Choose ripe, fragrant quinces with yellow skin; under-ripe fruit is harder and less aromatic.
•If your quince is especially tart, add up to 25 g more sugar, but keep in mind this will raise the sweetness and calories.
•Use a wide pan for the final cooking stage; more surface area helps moisture evaporate faster and keeps the recipe within the time limit.
•Store covered in the refrigerator for up to 2 weeks.

Steps

1
Lightly grease a small loaf tin, shallow container, or ramekins with the neutral oil. Set aside. Peel, core, and chop the quince into small even pieces so they cook quickly and evenly.
2 ml neutral oil, for lightly greasing the mould500 g quince, peeled, cored, and chopped
2
Put the chopped quince, water, and lemon juice into a saucepan. Bring to a boil over medium-high heat, then lower to a steady simmer. Cook for 15-18 minutes, stirring once or twice, until the quince is completely tender and a knife slides in easily.
500 g quince, peeled, cored, and chopped500 ml water20 ml lemon juice
3
Drain the quince well, reserving 60 ml of the cooking liquid. Transfer the fruit to a blender or food processor with the reserved liquid and blend until completely smooth. A very smooth puree gives the paste its classic firm, sliceable texture.
500 g quince, peeled, cored, and chopped
4
Return the quince puree to the saucepan and add the granulated sugar. Cook over low heat for 12-15 minutes, stirring frequently with a heatproof spatula, until the mixture darkens to a deep rosy amber, becomes very thick, and pulls away from the sides of the pan in a single mass. Reduce the heat as needed to prevent catching; thick quince paste can sputter, so stir carefully.
250 g granulated sugar
5
Spoon the hot membrillo into the prepared mould and smooth the top with a spatula. Let it cool and set at room temperature for about 10 minutes, then unmould or serve from the dish. For the neatest slices, chill longer if you have extra time.
2 ml neutral oil, for lightly greasing the mould
6
Serve in small slices or spoonfuls. It is traditionally paired with Manchego, but for a vegan menu it is also excellent with toasted bread, crackers, or roasted nuts.

Origin & History

Membrillo is a traditional Spanish quince paste long enjoyed as a sweet preserve, especially in the autumn when quince are in season. It is famously served with Manchego cheese, creating one of Spain's classic sweet-savoury pairings. Home cooks have prepared versions of it for generations as a way to preserve quince's floral perfume and natural pectin.

spanish quince vegan preserve beginner sweet autumn

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Steps

Lightly grease a small loaf tin, shallow container, or ramekins with the neutral oil. Set aside. Peel, core, and chop the quince into small even pieces so they cook quickly and evenly.

2 ml neutral oil, for lightly greasing the mould500 g quince, peeled, cored, and chopped

Put the chopped quince, water, and lemon juice into a saucepan. Bring to a boil over medium-high heat, then lower to a steady simmer. Cook for 15-18 minutes, stirring once or twice, until the quince is completely tender and a knife slides in easily.

500 g quince, peeled, cored, and chopped500 ml water20 ml lemon juice

Drain the quince well, reserving 60 ml of the cooking liquid. Transfer the fruit to a blender or food processor with the reserved liquid and blend until completely smooth. A very smooth puree gives the paste its classic firm, sliceable texture.

500 g quince, peeled, cored, and chopped

Return the quince puree to the saucepan and add the granulated sugar. Cook over low heat for 12-15 minutes, stirring frequently with a heatproof spatula, until the mixture darkens to a deep rosy amber, becomes very thick, and pulls away from the sides of the pan in a single mass. Reduce the heat as needed to prevent catching; thick quince paste can sputter, so stir carefully.

250 g granulated sugar

Spoon the hot membrillo into the prepared mould and smooth the top with a spatula. Let it cool and set at room temperature for about 10 minutes, then unmould or serve from the dish. For the neatest slices, chill longer if you have extra time.

2 ml neutral oil, for lightly greasing the mould

Serve in small slices or spoonfuls. It is traditionally paired with Manchego, but for a vegan menu it is also excellent with toasted bread, crackers, or roasted nuts.

Origin & History