Homemade Membrillo :Quince Paste Easy Recipe

French

Turn fresh quinces into delicious homemade membrillo (quince paste) with this step-by-step recipe.

Perfect for cheese boards, gifting, or enjoying on toast, membrillo is a traditional treat with a melt-in-the-mouth texture and rich, fruity flavor.

Easy Homemade Membrillo :Quince Paste

Membrillo, also known as quince paste, holds a special place in my heart, it’s much more than just a sweet treat.

The recipe is simple in principle: quinces are slowly simmered with sugar until they release their natural pectin and the mixture thickens into a luscious, sliceable paste.

I still remember the aroma that would fill my grandmother’s kitchen in Algeria as the quinces bubbled away, promising something truly special.

Once set, membrillo is incredibly versatile. It’s a timeless pairing for cheese and crackers, delicious with sharp cheddar, Manchego, or even a touch of foie gras.

But for me, nothing beats sharing it with friends and family over a pot of fragrant mint tea, just as we did every autumn.

This recipe is my grandmother’s, cherished and foolproof. I genuinely believe it’s the best membrillo you’ll ever taste : smooth, fragrant, and never too sweet.

And if you have a few quinces left over, don’t forget to try making homemade quince jam too!

What Are Quinces?

A quince is a firm fruit that looks a bit like a cross between an apple and a pear. It can’t be eaten raw; it must be cooked first.

When quinces are simmered for a while, they develop a gorgeous rosy-copper color and release a sweet, floral aroma.

Quinces are an autumn fruit with a short season, so make the most of it by preparing homemade preserves and treats with this pectin-rich fruit.

Ingredients for Perfect Homemade Membrillo (Quince Paste)

• Fresh quinces : Choose ripe, fragrant quinces for the best flavor. Wash thoroughly to remove any fuzz from the skin.
• Granulated sugar : Use the same weight of sugar as the cooked quince purée. This ensures proper setting and long shelf life.
• Extra sugar : For coating the quince paste cubes after cooling, adding a glossy finish and subtle crunch.
• Lemon juice (optional) : A few drops help prevent the purée from turning dark and add a touch of brightness to the flavor.

Step-by-Step Instructions for Easy Membrillo

1. Scrub and clean the quinces well under running water to remove any fuzz from the skin.
2. Peel, quarter, and core the fruit, then rub each piece with lemon juice to prevent browning.
3. Cut into medium chunks and steam until tender.
4. Blend the cooked quince into a smooth purée using a food mill or blender.
5. Weigh the purée and return it to a pot with an equal weight of granulated sugar.
6. Cook over low heat, stirring constantly with a long-handled wooden spoon until the mixture thickens and pulls away from the sides of the pot.
7. Pour the hot membrillo into a parchment-lined dish or silicone molds for easy portioning.
8. Let it cool completely: membrillo sets within a few hours.
9. Unmold and cut into cubes, then coat each piece in granulated sugar for a classic finish (optional).

Tips for Perfect Texture and Easy Unmolding

• Choose fully ripe quinces: They contain more natural pectin, helping the paste set without becoming too firm.
• Accurately weigh the purée and sugar: A 1:1 ratio ensures the ideal texture, neither too soft nor too hard.
• Cook over low heat and stir constantly: This prevents sticking and promotes even cooking.
• Test with a spoon: The membrillo is ready when it forms a thick mass that pulls away from the pan.
• Line your dish with parchment paper: Makes unmolding much easier, especially with non-silicone pans.
• Silicone molds are ideal: They make releasing the paste effortless, just flip and pop out.
• Let the membrillo cool fully before unmolding: This ensures it holds its shape and doesn’t break.
• Lightly oil your mold if needed: For very sticky batches, a thin layer of neutral oil helps.

Serving Ideas and Storage Tips for Membrillo

– Freeze for longer storage: Wrap well and freeze for up to several months; thaw at room temperature.

– Serve with cheese: Pair membrillo with Manchego, goat cheese, or sharp cheddar for a classic sweet-and-savory snack.

– Spread on toast or pancakes: Enjoy membrillo for breakfast or a snack.

– Bake into cakes and tarts: Add diced membrillo to your favorite bakes for a fruity twist.

– Gift it: Wrap sugar-coated membrillo cubes in cellophane or boxes for a homemade holiday treat.

– Store in an airtight container: Keep membrillo cubes separated by parchment in a cool, dry place for several months.

FAQ: Your Membrillo Questions Answered

– Why isn’t my membrillo setting? It may need more cooking time, or your quinces may be low in pectin, keep stirring until it thickens and leaves the sides of the pan.

– How long does membrillo keep? Stored airtight in a cool, dry place, membrillo lasts several months.

– Can I reduce the sugar? Yes, but this may affect the set and shelf life; a 1:1 ratio is recommended for best results.

– How do I keep membrillo from sticking? Cook thoroughly and let it dry before storing; coating with sugar also helps.

– Can I freeze membrillo? Yes, wrap well and freeze, then thaw at room temperature.

– Can I use quince skins and seeds? Yes, they contain pectin, cook them with the fruit, then remove before blending for a firmer set.

 Other recipes to try

• Homemade Quince Jam Recipe
• Apple jelly easy recipe
• Dulce de Leche (Milk Jam)