Quince membrillo (quince cheese)

12
1 hour 30 minutes

Ingredients

Membrillo (quince cheese)

  • 4 quinces
  • 350g of sugar, you may need more or less depending on how much purée you end up with

Method

1
Peel, core and roughly chop the quinces
2
Place in a pan, cover with water and bring to the boil. Cook until soft
3
Drain, then transfer the cooked quinces to a blender and blitz the to a smooth purée
4
Weigh the purée then scrape into to a heavy-based pan
5
Add the same weight of sugar as the quince to the purée and stir well
6
Cook down very slowly for about an hour or until the paste has developed a lovely dark amber colour. Make sure you stir regularly to stop it from sticking and burning
7
Line a heatproof tub with cling film then scrape the paste into it. Even out the surface with a spatula. Allow to cool to room temperature, then place in the fridge to set into a solid block
8
Once set, it can be cut into smaller blocks to serve with cheese or charcuterie, used as a thick spread on toast or crackers, or even as a filling for sweet pastries