Last month I took delivery of roughly, 10 carrier bags full of
quinces. I have baked some, given away plenty and thrown a few due to
mould, but last week, I finally managed to boiled, puree and reduced at
least 4 bags of the beautiful fragrant fruit to a sticky paste to
end up with a relatively small amount of Membrillo. I don't know
what I'm going to do with the remaining fruit? Perhaps quince-meat for
next years mince pies or quince vodka for next months celebrations. I'm even considering another batch of Membrillo - it's a great excuse to stand still for 90 mins.
Membrillo - Spanish Quince Paste
(Taken from Jane Grigson's Fruit Book)
- I used about 2 kilo quinces, washed, de-fuzzed and roughly chopped
- granulated sugar
- small, shallow baking tin lined with silicone paper
- Wash quinces and wipe off the grey fuzzy fluff jackets they wear.
- Roughly chop and put into large heavy based saucepan or preserving pan and cover with cold water.
- Simmer until the fruit is tender.
- Leave to cool, then drain the fruit from it's liquid and puree using a blender.
- Weigh fruit puree and then match it's weight with granulated sugar.
- Heat together, stirring constantly. I managed to listen to the Archers Omnibus and Desert Island Discs, that's at least 90 mins.
- During this time the colour of the puree will darken to a deep amber. It is ready when the paste is so stiff, you can hardly stir it, but don't let it start caramelising or catching the bottom of the pan.
- Pour into a 2" deep small baking tin, lined with silicone paper.
- Leave to dry in airing cupboard or low oven until you can cut it with a hot knife.
- Cut into smaller squares and wrap in more silicone paper (not foil as it could tear when removing later). Store in cool dry place or in a box of granulated sugar.
- Eat with Spanish Manchego cheese, add small amounts to fruit crumbles and pies, gravy's and sauces, tagines and curries.