Membrillo

Ingredients

Instructions

1. 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. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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