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Dulce de Membrillo

Dulce de membrillo is a Spanish quince paste often served with Manchego, popular in many South American countries.

Prep Time
25 mins
Cook Time
1 hr
Resting Time
2 d
Total Time
1 hr 25 mins
Servings: 30 servings
Calories: 143 kcal
Course: Dessert
Cuisine: Spanish

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

    Cup of Yum
  1. Pour the quinces, caster sugar and lemon juice into a saucepan over medium heat.
  2. Melt the sugar, stirring frequently.
  3. 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.
  4. A kitchen thermometer should, at this point, read around 230 F (110°C). The diced quinces should take on a ruby ​​red color.
  5. Butter the square springform mold and place it in the refrigerator.
  6. Using a hand blender, purée the quince mixture.
  7. Pour the hot mixture into the buttered springform mold. Tap the mold against a work surface to expel any air bubbles.
  8. If necessary, smooth the top of the quince paste using an offset spatula.
  9. Let cool completely to room temperature.
  10. Then cover with plastic wrap and place the mold in the refrigerator for 48 hours until the quince paste is firm.
  11. 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.
  12. Cut out 30 portions of dulce de membrillo.
  13. Cover with plastic wrap and store in the refrigerator for 3 months.
  14. 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.