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Membrillo – Quince Cheese

Posted by Susie Taylor on

Membrillo – Quince Cheese

1lbs quinces washed peeled cored and chopped – vanilla paste – caster sugar.

Place the quince pieces into a large pan and add enough water to cover. Add the vanilla and bring to the boil. Boil for 30-40 minutes, or until quinces are very soft. Drain the liquid and then weigh the cooked quinces. This weight is the weight of caster sugar you require. Place the fruit into a food processor and blend until smooth. Return to the original pan and add the equal weight in sugar. Cook over a low heat, stirring constantly, until the sugar dissolves, and until the quince paste has thickened and is a deep orange colour. This could take up to an hour. Pour the cooked paste out onto a greased and lined baking tray and smooth the paste out evenly. Put in to a preheated oven at 50 C and cook for an hour. Remove from the oven, cool and then put in the fridge – it should then be set. Eat with copious amounts of cheese!


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