Thursday, November 8, 2007



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

  1. Wash quinces and wipe off the grey fuzzy fluff  jackets they wear.

  2. Roughly chop and put into large heavy based saucepan or preserving pan and cover with cold water.

  3. Simmer until the fruit is tender.

  4. Leave to cool, then drain the fruit from it's liquid and puree using a blender.

  5. Weigh fruit puree and then match it's weight with granulated sugar.

  6. Heat together, stirring constantly. I managed to listen to the Archers Omnibus and Desert Island Discs, that's at least 90 mins.

  7. 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.

  8. Pour into a 2" deep small baking tin, lined with silicone paper.

  9. Leave to dry in airing cupboard or low oven until you can cut it with a hot knife.

  10. 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.

  11. Eat with Spanish Manchego cheese, add small amounts to fruit crumbles and pies, gravy's and sauces, tagines and curries.