Quince Paste (Membrillo)


Cooking time: About 4 hours
Prep time: About 10 minutes

Makes: 3 pints of paste





  1. Squeeze juice from the lemon. Reserve juice and rind separately.
  2. Peel, core and chop quince.
  3. Boil 2 quarts of water in a pan.
  4. Add chopped quince, lemon rind and vanilla. Simmer 45 minutes.
  5. Drain water and puree quince mixture in a blender. Measure amount of paste.
  6. Mix paste in a pan with an equal volume of sugar. Heat, with stirring, until sugar dissolves.
  7. Add lemon juice and simmer 1 hour or until paste turns pink-orange.
  8. Spray cooking oil in 10 x 15 inch baking pan. Spread paste evenly in pan.
  9. Bake in oven 2 hours at low setting ( 200 - 250 deg. F) to dry paste.
  10. Put cooled paste into three 1-quart plastic baggies, press flat, and freeze.


Quince paste is delicious spread thinly on very thin slices of Manchego or other dry cheese.
It is also good used as a jam or as a filling for fruit tarts.

Modified from a recipe found on simplyrecipes.com

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