Membrillo (Quince Paste)
October 22, 2007 by Wendy
Early in the year I planted a small quince bush in my front garden. What quinces were exactly, I wasn’t sure. And what one did with them, I had no clue. When my young shrub unexpectedly produced one little piece of fruit I picked it excitedly and cut it open.
The pale flesh was very hard and tasted extremely bitter. This, I later discovered, was partly because the fruit wasn’t fully ripe yet (the skin should have been more yellow than green) but mostly because quinces don’t taste nice raw. Full stop.
When, later the same day, a friend kindly gave me a big bag full of ripe quinces I knew not to waste my time nibbling on them raw. Instead, after a little research, I decided to make quince paste. Membrillo in Spanish, quince paste is typically served with Manchego cheese. As an enormous fan of all cheese and jam combinations (cheddar and bramble jelly on toast being my favourite), I was hugely excited about this recipe.
And it did not disappointed. The tart, grainy, amber jelly was an absolute treat with the chunk of Mull brie left over from last week’s extravagances. And the best bit? There’s still heaps left! 
Membrillo (Quince Paste)
2 kg quinces, skin left on, quartered and cored
500ml water
Juice of 1 lemon
Caster sugar
1 Cinnamon stick
- Bring the quinces, water and lemon juice to the boil then reduce heat. Simmer with the lid on for 45 minutes.
- Use a handblender to puree the fruit and water.
- Weigh the purée and add to a clean pan along with an equal weight of sugar and the cinnamon stick.
- Gently heat the paste over a low heat stirring frequently.
- After 30-45 minutes the paste should be thickening. Keep a closer eye on the paste at this point, stirring continually.
- Once the paste has become thick enough to stand a spoon in and is a deep orange colour, remove the pan from the heat.
- Tip mixture into a shallow, lined baking tray or ovenproof dish. Keep in a warm place (airing cupboard or 50oC oven) for 12 hours.
- Your paste is now ready! Store in foil in an air tight container for up to a year.
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I have seen these in the supermarket, but wasn’t sure of them! It turns a gorgeous colour when cooked, doesn’t it?
I am with you on the cheese and jam concept! How much did you say you had left?
They’re little beauties those quinces, aren’t they?
Perfect with cheese. LOVE the stuff.
Darn it! You beat me to it. I was going to post a membrillo recipe next week. Alas.
I’m glad you did share it though, for membrillo is a wonderful treat and more people need to know about it. I was introduced to it by ECG who grew up eating it in Argentina and Brazil; we found it expensive to buy here, so I figured out how to make it last year and haven’t looked back.
I really like it with a hard, nutty cheese like a well-aged parmesan or sheep’s milk cheese.
Don’t quinces smell delicious as they ripen?
I was just going to pick up some quince paste. Let me tell you, yours looks 10 times better. Great job.
I, like you , have always been a bit confused by quinces. I’ve never really dealt with them but know they must be cooked. Quince paste ” pâte de coing” is quite a frequent sweet to make at home in this part of France.
OH QUINCES! How I love thee! How bummed I have been that for two years in a row I missed their season over here.
I make a killer Quince Relish (also beautiful with a cheese platter) and when you bake them? The colour and smell that fills your home. Sigh sigh sigh.
This looks so good, Wendy!
I have never had quince, but have had quince paste - but never homemade!
Something I’ve always wanted to make but never been gutsy enough to attempt so I’m doubly impressed Wendy! Looks fabulous!
Congratulations Wendy, this is not an easy thing to make! People here in Provence spend years learning how to get it right! The homemade stuff tastes so much better than anything you can buy in a supermarket (even in Portugal!).
Membrillo is so wonderful to have on hand, and I’m so impressed that your quince fruited its first year! Cheese and jam in any guise is one of my favorite combinations too. Great post!
Holler - In all seriousness, it’d survive the post if you’d like some! Will email you.
Lucy - Wee gems, indeed.
Christina - Will be interested to see if you use the same method.
Only had that brie in my fridge (not wise to have lots of cheese around me) but will buy some hard cheese soon!
Maryann - Thank you! I’ve never tasted it before so can’t really gauge how good it is in comparison to others.
Betty C - I know you can casserole them too. Haven’t tried it yet though!
Kim - Quince relish, you say? Sound great. Did you blog about it?
Patricia - You’re not missing anything with uncooked quince! Loving the paste though.
Truffle - Thank you! Didn’t realise it was going to be tricky until I was half way through making it. Didn’t think it’d ever change colour…
Rosa - Hmmmm, am now thinking I should go buy some membrillo and compare it with my own. Perhaps it doesn’t taste like it should!!!
Amanda - Thank you! Edam and strawberry jam - yum.
So this is what quince looks like! Thanks Wendy.
I love cheese and jam too (cheddar and bramble, mmm). Your quince looks wonderful; if I can find any in the markets this week, I shall be making some too (since having some paste on hand is partially an excuse to bring more cheese into the house).
Believe it or not, I’d never seen a whole quince before! There’s this really good cheese store in my hometown in CA that serves quince paste with a variety of cheeses and toast for breakfast. That last picture reminded me of eating it with my mom last year out on the store’s patio.
I have never had a quince before. A friend of mine made a sort of chutney out of one, but I did not get to taste it. What is the flavor compared to?
Wendy, I am so amazed of all the goodies that your garden has given you this year! You must have a very green thumb!
Wendy - in the 1st house I bought 10 years ago I had a little bush in the front garden with loads of fruit on. Ignorant at the time to free fodder, I thought it was just a decorational bush. I realised years later what I had been missing out on. Loads of free quince! AAAGHH!!!
Cheers
Dave
Cynthia - A discovery for me too!
Annemarie - I’ve never seen quinces on sale before. But then I’ve never lived in London with it’s incredible markets!
Brianna - Can well believe it. I didn’t know what they were till this year. That cheese shop sounds wonderful!
Deb - What can the flavour be compared to? The raw fruit is like an tiny unripe apple. Cooked it’s like a bitter pear.
David - It’s only in the last few years that I’ve kept my eyes open for what’s edible around me. Still being surprised!
Wendy I come to see your membrillo’s recipe!!! so nice your pictures. Is similar that I make, very good recipe. I hope to have a lot of membrillos from my tree!!!! Thanks Gloria
If I see one more quince recipe, I will scream with delight and frustration! Still waiting here for these lovely fruit to turn up in my markets. I’d love to grow my own, but haven’t the garden space for it. I’ve commandeered my mom’s plot quite a bit last summer and think she will draw the line somewhere. Bravo on your first successful attempt at membrillo, Wendy!
Wendy,
It looks like it really goes with the brie, mmmmmmm
Gloria - Good luck with your quince bush!
Susan - I’m impressed they sell them in your markets. Over here it’s a choice of grow them or don’t have them!
Megan - It did.
Beautiful membrillo! I love membrillo, first had it in south American, but have never tried to make my own. Thanks for the instructions!
Wendy - I LOVE mebrillo and am jealous that you have a quince tree. Good on you for deciding to grow one because there don’t seem to be as many around as there used to be, and it is such a delicious fruit when cooked. In fact, it is my favourite, and I look forward to late Autumn/beginning Winter because of it. There is nothing like having quince sit around in a bowl in the house, too, for it perfumes a room with its tropical fragrance. Your membrillo looks perfect.
Chrisine - You’re welcome.
Shaun - Had I known quince would fragrance a room, I’d have kept one. As it is, they all ended up in the membrillo. Thanks for the tip though! Will most definitely keep it in mind for next year.
My MIL make this almost every year
She coat the fruit paste with sugar and it’s super delicious. This year she made it into jams instead 
Cooking Ninja - May try jam next year!
loved my first try at membrillo - leftover from the beautiful juice I used for jelly. Now I wonder the safe way to preserve it for winter. Is there enough sugar and/or acidity that it is safe to home can as one would jelly or jam? Thanks Barbara
Barbara - From what I’ve read, membrillo will keep as long as jam if stored in an airtight container. Hope that helps.