Quince Paste also known as 'Dulce de membrillo' in Spanish is a delicacy eaten with a slice of cheese but I eat it with crackers and fresh fruit.
81 people made this
2 kg quinces
1/2 cup (125ml) water
sugar, as required, see method
- Peel and core the quinces. Roughly cut the fruit flesh and place into a heavy bottomed saucepan with the water. Bring to the boil and reduce the heat to a simmer. Cover and simmer for 30 minutes.
- At the end of the cooking time you should have a thick pulp remaining. Puree in a blender or strain through a sieve so that it has a finer consistency.
- Weigh the puree and add 250g sugar for every 500g puree. Add both to the saucepan and simmer for 45 minutes uncovered.
- Pour the mixture into a square baking tin about 2.5cm deep and allow to cool.
- When it's completely cool cut into rectangles. Wrap in baking paper and store in a container.
Reviews and Ratings
Reviews in English (3)
Thanks KevinW! The recipe has been fixed.
22 May 2013
The recipe listed should be read in the following order. 3,1,4,5,2.
The resulting firm jell on water biscuit and topped with cheese, tasty or blue - absolutely
21 May 2013
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