Membrillo (Quince Paste)

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Low Fod Map
Health score
5%
Membrillo (Quince Paste)
45 min.
4
1034kcal

Suggestions


Discover the delightful world of Membrillo, a traditional quince paste that is not only a culinary treasure but also a versatile addition to your kitchen. This vegetarian, vegan, gluten-free, and dairy-free treat is perfect for those seeking a delicious yet health-conscious option. With its rich, sweet flavor and unique texture, Membrillo pairs beautifully with a variety of cheeses, particularly the classic Manchego, making it an ideal side dish for your next gathering or a charming addition to a cheese board.

What makes this recipe truly special is its simplicity and the natural sweetness of the quince fruit, which is enhanced by the warm notes of vanilla and the zesty brightness of lemon. In just 45 minutes, you can create a luscious paste that boasts a deep orange-pink hue, perfect for spreading on crackers or enjoying with fresh fruit. The process of transforming raw quince into a velvety paste is not only satisfying but also a wonderful way to connect with traditional cooking methods.

Whether you're a seasoned cook or a kitchen novice, this Membrillo recipe invites you to explore the flavors of quince and create a delightful treat that will impress your family and friends. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that celebrates the beauty of simple, wholesome food!

Ingredients

  • pounds quinces washed cored peeled roughly chopped
  •  vanilla pod split
  • strips lemon zest white yellow () (only the peel, no pith)
  • Tbsp juice of lemon 
  • cups granulated sugar 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • blender
  • plastic wrap
  • baking pan
  • wooden spoon
  • aluminum foil
  • wax paper
  • microwave

Directions

  1. Place quince pieces in a large saucepan (6-8 quarts) and cover with water.
  2. 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).
  3. 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.
  4. 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.
  5. Heat purée to dissolve sugar, add lemon juice: Return the quince purée to the large pan.
  6. Heat to medium-low.
  7. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved.
  8. Add the lemon juice.
  9. 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.
  10. 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.
  11. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even.
  12. 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.)
  13. Remove from oven and let cool.
  14. 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.
  15. 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.

Nutrition Facts

Calories1034kcal
Protein0.68%
Fat1.07%
Carbs98.25%

Properties

Glycemic Index
26.27
Glycemic Load
160.89
Inflammation Score
-4
Nutrition Score
11.737391211092%

Flavonoids

Catechin
3.4mg
Epicatechin
3.04mg
Eriodictyol
0.55mg
Hesperetin
1.63mg
Naringenin
0.16mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:1034.2kcal
51.71%
Fat:1.31g
2.01%
Saturated Fat:0.05g
0.31%
Carbohydrates:269.77g
89.92%
Net Carbohydrates:261.06g
94.93%
Sugar:199.9g
222.12%
Cholesterol:0mg
0%
Sodium:20.29mg
0.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.86g
3.72%
Vitamin C:73.04mg
88.53%
Fiber:8.7g
34.82%
Copper:0.61mg
30.3%
Potassium:909.96mg
26%
Iron:3.29mg
18.27%
Vitamin B2:0.18mg
10.36%
Vitamin B6:0.19mg
9.37%
Magnesium:37.04mg
9.26%
Phosphorus:78.07mg
7.81%
Vitamin B1:0.09mg
6.25%
Selenium:3.94µg
5.62%
Calcium:53.24mg
5.32%
Vitamin B3:0.92mg
4.6%
Folate:15.92µg
3.98%
Vitamin B5:0.38mg
3.84%
Vitamin A:182.36IU
3.65%
Zinc:0.21mg
1.39%
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