Here’s yet another great use of poached quince (see our recipe and how-to): Quince Paste, or dulce de membrillo as it is called in Spain and South America. You’ll see it on a Tapas table, served with Manchego cheese. If you’ve never tried it, you must — the pairing is excellent!
For this recipe, you’ll need a food mill. (I don’t own one, but I always seem to find a friend or neighbor that does!) You’ll also need a kitchen scale unless you are comfortable with approximating.
Begin by running the poached quince through a food mill, to remove any of the woody interior membranes and seeds.
Weigh the quince pulp, and then weigh out an equal part of sugar. Pop both in a pan over high heat, stirring all the time. It will bubble away happily, as the sugar dissolves and caramelizes. It’s ready when it’s nice and thick, and a deep shade of orange.
Pop into a parchment-lined baking tray to cool. Spread it out while it is still warm, and once it cools it hardens to a sliceable jam.
Quince paste is perfect on a cheese plate! Are you inspired? Or looking for more inspiration? Come check out our class Viva España: ¡Tapas! at Hipcooks. It’s a blast! We’ll transport you to Sevilla as we prepare all kinds of gorgeous Spanish nibbles, full of color, texture, & flavor. Throw the perfect Tapas party at home for all your friends. We’ll share all the make-ahead tricks so that you have time to be the perfect host.
