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!
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.
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.
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 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!
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.
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.
Easy Membrillo (Sweet Quince Paste)
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.
mndc says
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 :)
Kim V says
Hello – getting ready to make this and no kitchen scale! Roughly how many pieces of cut up fruit is 2.25 lbs?
Colliers says
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?
Lydia says
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.
Kimberly @ The Daring Gourmet says
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!
Anonymous says
why is mine kind of orangey brown?
delicious none the less but i’d love to get that classic color..
Cat says
Super delicious and very easy. I looked at lots of different recipes and yours looked like the simplest and easiest. The photos were really helpful- especially the ones showing how the fruit changes colour as it cooks. I didn’t use a thermometer, just the photos as a guide and the wrinkle test! Vey happy with the excellent results. Will definitely recommend and make this again.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Cat, thank you!
Anonymous says
First timer as looked much easier than other recipes as I doubled quantity & it took 3-4 hrs to turn nice red- it’s been 24hrsin fridge but seems little soft as not set enough to hold shape! Should I leave it to set longer or dry in oven? Next time I’ll leave it to cook that bit longer before blending it as was scared of overcooking it !
Carol Stride says
Thank you so much for your recipe. I’ve made membrillo in the past (with mixed results) but this method is spot on and much easier than any other recipes.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Carol, thank you!
Nicky says
I agree. Have made many recipes for membrillo in the past, but this method is GENIUS! Much easier than cooking slowly for hours. And no burned bits on the bottom! I did not peel, but color is a nice orange, not brown. I use the cores and trimmed bits to make jelly. Simmer in water. Can also make syrup from this or use the pectin-infused water to make other quince dishes, like jam.
Sarah says
Thanks for letting me know why my paste was brownish. I made quince jelly first with the whole fruit and then membrillo with the fruit pulp afterwards. Next time I’ll peel and core and see if I can get the bright red result.
Jennie Chanda says
5 star for sure !!! Have never made this before but it turned out well and tastes great.
Jennie Chanda says
Made another batch and although it tastes great, it has a gritty consistency. What went wrong ????
Kimberly @ The Daring Gourmet says
Hi Jennie, first off thanks for the feedback and I’m glad you enjoyed it the first time! The grittiness factor the second time around: Quince is known to be a fairly gritty-fleshed fruit but I’ve noticed the grittiness varies from quince to quince with some being grittier than others. So it often just varies from batch to batch.
Nicky says
I have found that grittiness is less if you are careful when coring to shave off the rough spots next to the core. I cut the flesh off the core with four cuts, one in each quarter (like the drawing of a tic-tac-toe board). Then, I scoop out the remnants of the hard core with a sharp melon baller. Feel the scooped out area and shave out any remaining hard or gritty flesh. Another tip I discovered this year: to get the fuzz off, soak the fruit in water for a few minutes. Then, let it dry completely. Then can easily rub off the fuzz with a dish towel.
Kimberly @ The Daring Gourmet says
Thanks for the tips, Nicky!
Vanessa says
I made this today, simply amazing! My quince paste turned out perfect, and no need to dry it in the oven. Even after letting it cool down at room temperature it had solidified into this gorgeous tasty block of quince paste. Thanks for the recipe, 100% recommended! Do yourself a favour and try it if you hsven’t yet
Kimberly @ The Daring Gourmet says
Wonderful, Vanessa, thank you!
Mike says
Agree! I just made this yesterday using fruit from our quince bush. Amazingly easy and soooo delicious!
Kimberly @ The Daring Gourmet says
Fanatastic, Mike, thanks so much!
Kimberly @ The Daring Gourmet says
Fantastic, Mike, thanks so much!
Ree Rundell says
Made quince paste for the first time today. Easy recipe to follow thanks.
It turned out an orange color, so I will cook it for longer next time to get the ruby red color.
Can’t wait to try it
Am wondering if it can be kept in pantry or does it have to be kept in the fridge?
Kimberly @ The Daring Gourmet says
Wonderful, Ree, I’m so glad you enjoyed it, thank you! It can be stored in a “cool” place other than the refrigerator, but it will keep much longer if stored in the fridge.