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! This membrillo recipe is easy to make and freezes well so you can conveniently have it on hand.
What is Quince?
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!
How Long Does Membrillo Keep?
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!
How to Serve Membrillo
Membrillo is typically served at room temperature sliced or cubed. It’s often served as an appetizer or dessert and is paired with cheese, crackers or bread or as part of a cheese and charcuterie board. Serve membrillo with hard and semi-hard cheeses like Manchego, a classic pairing.
Alternatively, membrillo can also be used as an ingredient in various dishes, such as a filling for tarts and pastries, or as a glaze for meats.
Membrillo 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.
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.
For more delicious recipes to feature on your cheese and charcuterie board, be sure to try our:
- Chicken Liver Pate
- Capicola
- Toasted Hazelnut and Date Spread
- Black Olive Tapenade
- Pork Rillettes
- Smoked Salmon Spread
- Pickled Asparagus
- Pickled Pepperoncini Peppers
- Pistachio Lemon Cheese Balls
- Creole Mustard
- How to Create a Cheese and Charcuterie Board
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 uncovered 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 hard and semi-hard cheeses (Manchego is classic) and bread and crackers.
Notes
Nutrition
Originally published on The Daring Gourmet November 18, 2018
Bianca says
Delish! I just wanted to eat it with a spoon!
I have so much that I will be handing it out to friends, I will definitely be proud of this product :)
Kimberly @ The Daring Gourmet says
Thank you so much, Bianca, I’m happy you enjoyed it!
Jenni says
Hi my quiche paste is pink how do I get it Ruby colour
SJ says
I’ve 2 very laden quince trees and in the past, the lorikeets get most of them. Just tripled your recipe (very large pot) and away I went. Seriously simple, seriously yummy. Thanks so much Kimberly. Looking forward to my next cheese platter.
Kimberly @ The Daring Gourmet says
Oh that’s so wonderful, SJ, I’m thrilled you enjoyed it, thank you!
Megan says
Hi Kimberly. This is a gorgeous recipe and the 3rd year I have returned to it. I met someone by chance (who lives about 10 minutes from me) who had a quince tree but no time to cook. We have become good friends!! This is what community means to me…. She provides the fruit, I cook. Its a great relationship.
Kimberly @ The Daring Gourmet says
Thanks so much, Megan, and yes – a friend with a quince tree owner is a keeper indeed! :)
Katrina Thompson says
Hi, could you put the paste into small individual jars?
Brigit Ueber says
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.
Anonymous says
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!
Ralph Arvizu says
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.
Kimberly @ The Daring Gourmet says
Because that’s what this confection is called in the English speaking world.
Nickie Kenning says
Simple and Simply the Best! 😋
Kimberly @ The Daring Gourmet says
Thanks so much, Nickie!
Lisa A Dwyer says
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.
Ozden says
You have to put the seeds, too while cooking the quinces. That’s what gives it the colour.
Kate Prasser says
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!
Kate Prasser says
PS see above – I have a couple of fresh quince also (and for info – I am in the UK)
Tina B says
Kate, just wondering how the gin-infused quince paste turned out? Also, what was the proportion of gin to quince? We don’t have many quince and I’m trying to get both! Thanks!
Caroline J. Beck says
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
Kimberly @ The Daring Gourmet says
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! :)
nadine says
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
Kimberly @ The Daring Gourmet says
Thank you, Nadine, I’m so glad you enjoyed it!
Sharon Johnson says
Wondering if anyone has made this recipe with coconut sugar or maple syrup I cant have cane sugar
Kirsten says
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).
AC says
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.
Tila says
Hi!
I always cut the sugar in half if not less and it always turns out!