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Home » Membrillo (Sweet Quince Paste)

Membrillo (Sweet Quince Paste)

November 18, 2018

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Popular throughout many countries, membrillo (aka, quince paste or quince cheese) is incredibly versatile and one of the most delicious confections you’ve ever tasted!

membrillo quince paste cheese recipe

The quince fruit has been prized since ancient times and up until around the early 19th century was still found in the garden of many homes. As long ago as 1922, the great New York pomologist U. P. Hedrick rued that “the quince, the ‘golden apple’ of the ancients, once dedicated to deities, and looked upon as the emblem of love and happiness, for centuries the favorite pome, is now neglected and the least esteemed of commonly cultivated tree-fruits.”

Though highly revered for so long, it has sadly fallen out of favor to the point where few people have even heard of it let alone tasted one.  How that happened I can’t imagine because it is one of the most under-appreciated and spectacular fruits out there.

Though it is in the same family as apples and pears, the quince is practically inedible raw, no matter how ripe, and has to be cooked.  And though it is considered less versatile than apples and pears, and is challenging to find anymore, it has such an incredible and unique flavor it is worth every effort to find it.

quince fruit

Some grocery stores carry it during the Christmas season but you’ll likely need to ask the produce manager to order some for you.  My solution was to plant a quince tree a couple of years ago and eagerly look forward to the first fruits next year!

Today we’re making what is probably the most famous application of the quince besides quince jelly:  Membrillo.

What Is Membrillo?

Membrillo is a sweet, thick, sliceable firm paste made from quince that originated in Spain and is especially popular during the Christmas holidays.  It is now a popular confection in many countries.  It’s also known as Dulce de membrillo (Spain, Ecuador, Argentina, Chile, Mexico, Uruguay), marmelada (Portugal, Brazil), pâte de coing (France), Quittenkäse (Germany), birsalmasajt (Hungary), and quince cheese (New England) or quince paste (UK, Canada, Australia), to name a few.

The quince has been a highly revered fruit since ancient times and this recipe is thought to have Roman origins as early as the 4th or 5th century AD and used honey instead of sugar.

Quince paste is usually sold in squares and is served by cutting it into thin slices to accompany cheese (in Spain, membrillo and manchego cheese are inseparable), served on crackers, spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection (and commonly rolled in sugar), served with meats, and is also used to stuff pastries and spread in cakes.

I’ll never forget the first time I tried membrillo.  It was also the first time I had ever tried quince.  Oh, the aroma and the flavor!  It’s among the most unique and wonderful smells and flavors I’ve encountered.  It’s hard to describe.  It’s not anything like apple or pear.  The best word I can think of to describe the flavor is sweetly floral.  It has a highly aromatic, floral flavor, almost like it’s made with essential oils of wild English roses.  After having tasted quince, I now understand why quince in ancient times was considered a fruit of the gods.  It is divine.

membrillo quince paste cheese recipe

Making membrillo is extremely easy.  Many recipes call for cooking the quinces whole, then straining the water, then peeling and coring them, then weighing the pulp and then simmering it with sugar.  None of that extra fuss is remotely necessary.

First of all, the quince flesh itself is so high in pectin that simmering it with the peels and seeds is unnecessary.  Not only that, leaving the skins on will result in a membrillo that is slightly browner in color.  Just peel and core your quinces from the start and throw the diced quince directly into the pot with the sugar and water.  Secondly, there is no need to strain the water and then weigh the pulp.  Simply weigh the peeled, cored quince at the start and add it to the pot with the sugar and a little water.  Stew the quince and then simply puree the mixture and let it set.  That’s it.  The result will be a firm membrillo with a perfectly sliceable consistency and heavenly flavor!

membrillo quince paste cheese recipe

Membrillo keeps for a long time, which is a big plus.  Like jam, the sugar acts as a preservative and it will keep in the fridge for at least 3 months.  In many areas of the world it’s kept at room temperature for the same length of time.

It also freezes well for even longer storage.

Membrillo is wonderfully versatile and also makes an excellent and unique gift for friends and family who appreciate good food!

membrillo quince paste cheese recipe

Let’s get started!

Select ripe, fragrant quinces.

Wash and remove any of the fuzz from them.  Peel and core the quinces and dice into 3/4 inch pieces.

They will turn brown quickly, that is perfectly okay.

Place the diced quince in a medium pot over medium heat along with the sugar, lemon juice and water.

Bring the mixture to simmer, stirring occasionally to melt the sugar.

Continue to simmer over medium heat for an hour or so, stirring occasionally.

During this time the quince will progressively turn into a beautiful ruby red color.

Simmer until a candy or instant-read thermometer reads 220 degrees F.  This doesn’t always guaranteed it’s ready, so at this point also do a plate test to make sure the mixture is done:  Spoon a little of the liquid onto a cold plate and wait a couple of minutes.  Push the liquid with your finger and if it wrinkles it is ready.  If it doesn’t, continue to simmer and re-test.

Grease a 8×8 inch glass baking dish.

Puree the mixture with an immersion blender or blend in a Vitamix or similar until smooth.

I find the immersion blender is adequate but if you want the mixture even smoother, transfer it to a Vitamix (or similar).

Pour the hot mixture into the greased baking dish.

Use the back of a spoon to smooth the top.  Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24-48 hours until firm.  Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife).

Note:  Some recipes call for placing the membrillo in an oven at low temp (125 degrees F) for 8+ hours to firm it up.  This membrillo is already firm and perfectly sliceable.  If you prefer it even firmer, proceed with dehydrating it.

Cover with plastic wrap and store in the fridge for up to 3 months or longer.

For longer storage membrillo can be frozen well-wrapped for up to a year.

membrillo quince paste cheese recipe

Enjoy!

Serve with your cheese & charcuterie board.  Traditionally served with manchego but pairs beautifully with most aged, hard cheeses.

Alternatively, you can also cut the membrillo into small squares and dehydrate them at low temp for a while in the oven to firm them up, then roll them in sugar as a sweet confection.

membrillo quince paste cheese recipe

membrillo quince paste cheese recipe

Easy Membrillo (Sweet Quince Paste)

Kimberly Killebrew
Quince paste is delicious versatile and is excellent served with cheese, on crackers, spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection (and commonly rolled in sugar), served with meats, and is also used to stuff pastries and spread in cakes.
Print Recipe
4.97 from 32 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Dessert, Snack
Cuisine Spanish, Various

Ingredients
 
 

  • 2.25 pounds quince , washed (remove any of the fuzz), peeled, cored and diced in 3/4 inch chunks (total weight is *after* peeling/coring) (if quince is unavailable, ask the produce manager if they can order it)
  • 3 1/2 cups white granulated sugar
  • 2 tablespoons lemon juice
  • 1 cup water

Instructions
 

  • Place all the ingredients in a medium pot over medium heat.  Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer for an hour or so, stirring occasionally, until the candy thermometer reads 220 degrees F.  This doesn't always guaranteed it's ready, so at this point also do a plate test to make sure the mixture is done:  Spoon a little of the liquid onto a cold plate and wait a couple of minutes.  Push the liquid with your finger and if it wrinkles it is ready.  If it doesn't, continue to simmer and re-test.  The quince will increasingly change into a deep ruby red color.  
  • Grease a 8x8 inch glass baking dish.  Puree the mixture with an immersion blender or blend in a Vitamix or similar until smooth.  Pour the hot mixture into the greased baking dish and smooth the top.  Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24-48 hours until firm.  Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife).  
    Note:  Some recipes call for placing the membrillo in an oven at low temp (125 degrees F) for 8+ hours to firm it up.  This membrillo is already firm and perfectly sliceable.  If you prefer it even firmer, proceed with dehydrating it.
    Cover with plastic wrap and store in the fridge for up to 3 months or longer. 
    For longer storage membrillo can be frozen well-wrapped for up to a year. 
  • Makes one 8x8 inch square of quince paste.
    Serve with your cheese & charcuterie board.  Traditionally served with manchego but pairs beautifully with most aged, hard cheeses.

Notes

*Alternatively, if you'd like to make a sweet confection to enjoy as candy, you can also cut the membrillo into small squares and dehydrate them at 125 degrees F for several hours until firm and then roll the squares in sugar.   
Keyword Quince Paste Membrillo
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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Filed Under: Affiliate, All Recipes, America, Australia, Brazil, By Country or Region, By Type of Dish, Canada, Canning & Preserving, Disclosure, England, Food, France, Germany, Gluten Free, Israel, Latin & South America, Mexico, North America, Oceania, Sauces, Seasonings and Condiments, Snacks, Spain, Vegetarian, Western Europe Tagged With: cheese, condiment, jelly, membrillo, paste, quince, quince cheese, quince paste, Spain, spread

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74 Responses

  1. Katrina Thompson says

    February 4, 2021 at 1:18 am

    Hi, could you put the paste into small individual jars?

    Reply
  2. Brigit Ueber says

    January 29, 2021 at 12:54 pm

    This is the best scientific explanation and recipe I have ever used. For 10 years I have used this recipe and I love it.
    Keep cooking.

    Reply
  3. Anonymous says

    December 18, 2020 at 4:27 am

    This is the third recipe I’ve used from the daring Gourmet. Superb, as were the previous two (stollen and marzipan for ref)
    Great simple and idiot proof instructions, and lovely historical references. I’m based in south west France and it can be tricky finding recipes to get all the fruit used up from the orchard. Especially the Quince!
    Thanks again, keep up the good work!

    Reply
  4. Ralph Arvizu says

    December 7, 2020 at 7:13 pm

    Why do you keep calling it Membrillo? That’s the name of the fruit itself. In Spanish, for example, Manzana is Apple; Pera is Pear; Membrillo is Quince. The Final product (Quince Paste) is called Dulce De Membrillo (or Candy made from Quince). Membrillo by ITSELF is the name of the Fruit. Referring to
    it as Membrillo sounds like you’re trying to make a Quince like it hangs on the tree.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2020 at 10:22 pm

      Because that’s what this confection is called in the English speaking world.

      Reply
  5. Nickie Kenning says

    November 29, 2020 at 1:29 pm

    Simple and Simply the Best! 😋

    Reply
    • Kimberly @ The Daring Gourmet says

      November 29, 2020 at 6:54 pm

      Thanks so much, Nickie!

      Reply
  6. Lisa A Dwyer says

    November 17, 2020 at 5:25 am

    Help! I only had about 1-1/2 lbs of quince and adjusted the water and sugar the water evaporated along the way. I added more a little bit at a time. They never turned the pretty red color :(. Can you give me any advice? I cooked them for about an hour. I’m putting them in my oven on the drying setting now. It’s kind of like thick apple sauce. It does taste lovely.

    Reply
    • Ozden says

      February 6, 2021 at 6:26 am

      You have to put the seeds, too while cooking the quinces. That’s what gives it the colour.

      Reply
  7. Kate Prasser says

    November 15, 2020 at 9:29 am

    I have about a kilo of quince which I used to infuse gin. I have now bottled the gin and have the strained fruit left over. Has anyone else used spirit infused quince ? Any tips? I am probably going to try anyway!

    Reply
    • Kate Prasser says

      November 15, 2020 at 9:32 am

      PS see above – I have a couple of fresh quince also (and for info – I am in the UK)

      Reply
  8. Caroline J. Beck says

    November 3, 2020 at 4:15 am

    Thanks so much, Kimberly. I tweaked your process, using the Thermomix and omitted the water, but the ratio of fruit to sugar was exactly right. It turned out a beautiful pink color and set up perfectly.. Thanks thanks, I’m ready to do a few more batches following your expert advice (and BTW, I’ll be making a video on my YouTube channel and Instagram so I’ll mention you in it and hope it sends people your way

    Reply
    • Kimberly @ The Daring Gourmet says

      November 3, 2020 at 2:19 pm

      Hi Caroline, that’s wonderful, I’m so thrilled it was a success! Thank you for the positive feedback and thank you for sending new friends my way! :)

      Reply
  9. nadine says

    October 30, 2020 at 12:11 am

    I added vanilla bean,1split, to the simmering quince.
    Great recipe, the immersion blender and candy thermometer to 220F
    cuts the time in half!
    Thanks for the freezing tip for storage.
    One of my favorite fruits, Quince!
    nadine

    Reply
    • Kimberly @ The Daring Gourmet says

      October 30, 2020 at 8:31 am

      Thank you, Nadine, I’m so glad you enjoyed it!

      Reply
  10. Sharon Johnson says

    October 28, 2020 at 2:55 pm

    Wondering if anyone has made this recipe with coconut sugar or maple syrup I cant have cane sugar

    Reply
    • Kirsten says

      October 29, 2020 at 9:12 am

      I made it with maple sugar! You can also make it with honey (don’t add it when cooking the quince, add it after the quince is soft: you have to weigh the quince after it’s softened, weigh the quince, add 3/4 of that weight measurement in the form of honey – put back on the burner and continue to cook until the deep red color).

      Reply
  11. AC says

    October 12, 2020 at 1:37 pm

    Just wondering if anyone has insight into whether I can cut the sugar…and how the quantities would translate from cups to pounds (I don’t have a kitchen scale!) The quince I have seem to be quite sweet (I found the raw flavor delicious but very “fuzzy” in the mouth). I used 7.25 cups of them (3 cups to a pound is for apples but these seem more dry/lighter than apples) and 2.5 cups of sugar.

    Reply
  12. Sonia Huelsenbeck says

    August 23, 2020 at 5:53 pm

    I have made quince paste for three years in a row, thanks to a generous neighbor with a quince tree. I’ve experimented with three different recipes and yours is the best. No matter how you slice it, preparing quince for paste is hard work. However, front-loading the work by peeling and coring the quince lightens the load considerably. Thanks for the great recipe which I will use from now on.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2020 at 10:48 pm

      I’m so happy to hear that, Sonia, thank you very much for the feedback!

      Reply
  13. mndc says

    May 25, 2020 at 11:53 am

    We actually do eat them raw in Chile, though people bruise them up first to make them soft and then they either put sugar or salt on them :)

    Reply
  14. Kim V says

    March 25, 2020 at 1:27 pm

    Hello – getting ready to make this and no kitchen scale! Roughly how many pieces of cut up fruit is 2.25 lbs?

    Reply
  15. Colliers says

    January 12, 2020 at 4:04 am

    I tried this recepy, just as written. Mine came out soft and sticky. Then I dried in in the oven for 3 Horus did not make Any difference! Then I warmed it Again and Used Gelatine ( Maybe not enough) still the dame. I do not knoW Whatsappje went wrong?

    Reply
    • Lorrane says

      October 4, 2020 at 3:51 am

      this happens to me too. the ratio of quince to sugar is very important. at least for me, recipes with less sugar don’t work as well. good luck next time. Still waiting for this batch to set but it worked for my daughter.

      Reply
  16. Lydia says

    November 21, 2019 at 10:43 am

    I arrived at your website via your Risalamande recipe, but having been born and raised in Brazil I was curious about your Brazilian recipes. May I offer a correction to the commentary you have included with this recipe? Dulce de membrillo is Spanish. In Brazil the correct name for your recipe/Dulce de membrillo is Marmelada. The Portuguese word for quince is marmelo. Portuguese is the official language of Brazil. In Brazil we have goiabada which is made from goiabas=guavas, bananada made from ?? (bananas, of course!), pessegada made from pessegos=peaches, just to name a few. The same type of sweet can be made with mangoes, cashew fruit, and even sweet potatoes. For this recipe to be in the Brazil category it should be named Marmelada, but of course it is enjoyed by many different countries, as you have already noted. Thank you for sharing this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 21, 2019 at 4:41 pm

      Hi Lydia, thanks for your note. Yes, you’re absolutely correct and I’ve made note that in Brazil it is called Marmelada. Those other variations you shared sound wonderful!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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