Nici Wickes: Quince Paste

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour. Traditionally served with cheese, especially Manchego, its floral aroma and tart-sweet flavour creates a perfect pairing.

Make one sandwich tin of paste

Ingredients

• 6 medium-sized quince
• 1 ¼ cup (or ¾ of the weight of your cooked & pureed quince)
• Juice of 2-3 lemons

Method

1. Peel and quarter the quinces. Place in a large baking dish, half cover with water, cover with foil and bake at 180 C for 2 hours or until very soft. Drain the liquid (this can be kept to flavour soda water etc).
2. When fruit is cool enough to handle, remove the core with a spoon. Puree the fruit in a food processor or blender.
3. Weigh this, then spoon into a saucepan with ¾ the amount of sugar. For example, I had 1.5kg puree so added about 1.1kg sugar. Squeeze in lemon juice (about one lemon per cup of cooked quince).
4. Bring to a simmer and cook for about 45 minutes to one hour, or until it reduces to a thick paste. Stir it as often as you pass the stove and watch it carefully once it begins to darken as it will want to ‘catch’ on the bottom of the pot. The quince paste is done when it is a darker red-brown and a wooden spoon drawn through the mix leaves a distinct trail that takes several seconds to close up.
5. Pour the paste into a baking paper-lined tin, smoothing the surface into an even layer. Allow to set and cool to room temperature.
6. Refrigerate quince paste, uncovered, until cold, then cut paste into squares, using a hot knife. Store covered.
7. Serve with cheese.

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