Dulce de Membrillo
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Dulce de Membrillo
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Dulce de membrillo is a Spanish quince paste often served with Manchego, popular in many South American countries.
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Ingredients
- 3 lb quince , peeled, seeded and diced
- 2 lb caster sugar
- 3 tablespoons lemon juice
- 1 cup water
- butter , for the mold
To serve
- manchego cheese (or other hard or semi-hard cheese)
Equipment
- Kitchen thermometer
- Square springform mold , 8 inches / 20 cm
- Hand blender
- Offset spatula
- plastic wrap
Instructions
- Pour the quinces, caster sugar and lemon juice into a saucepan over medium heat.
- Melt the sugar, stirring frequently.
- Once the sugar has melted and the mixture begins to bubble, reduce the heat and simmer over low heat, uncovered, for about an hour, stirring frequently.
- A kitchen thermometer should, at this point, read around 230 F (110°C). The diced quinces should take on a ruby red color.
- Butter the square springform mold and place it in the refrigerator.
- Using a hand blender, purée the quince mixture.
- Pour the hot mixture into the buttered springform mold. Tap the mold against a work surface to expel any air bubbles.
- If necessary, smooth the top of the quince paste using an offset spatula.
- Let cool completely to room temperature.
- Then cover with plastic wrap and place the mold in the refrigerator for 48 hours until the quince paste is firm.
- Turn the quince paste over onto a plate and onto a dish. If necessary, gently peel it off the sides of the mold using a knife.
- Cut out 30 portions of dulce de membrillo.
- Cover with plastic wrap and store in the refrigerator for 3 months.
- Serve with Manchego cheese or other hard or semi-hard cheese as well as bread and/or crackers.
Notes
- Some recipes call for putting the membrillo in an oven at low temperature (around 120 F / 50°C) for around ten hours to firm it up. If the membrillo is not firm enough, then proceed with this dehydration step in the oven.
- The dulce de membrillo can be frozen for a year.
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