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Quince Paste Membrillo)




Source of Recipe


Spain


Recipe Introduction


Quince paste has a texture somewhat between that of stiff jelly and gumdrops.


List of Ingredients




4 medium quinces (about 2 pounds)
1/4 -1/2 C water
about 2 C granulated sugar, as needed

Recipe



Preheat oven to 350 degrees F. Scrub quinces and pat dry. In a small roasting pan, bake them, covered with foil, in middle rack of oven until tender, about 2 hours. Transfer pan to a rack. When cool enough to handle, peel, quarter and core with a sharp knife.
Puree in food processor with 1/4 cup water until smooth. If to thick add more water. Force the puree through a fine sieve into a measuring cup. Measure the amount. Transfer to a heavy 3 quart saucepan. Add an equal amount sugar.
Cook over medium heat, stirring constantly, until thickened and it begins to pull away from sides of pan, about 25 minutes.
Lightly oil a 1 quart baking dish. pour puree in, smoothing top and let cool.Chill, loosely covered with plastic wrap, about 4 hours
When set run a knife around edges and invert onto a plate.
Wrap in waxed paper, then plastic wrap. Keep chilled, store for up to 3 months.
To serve, cut off slices and serve on toast or crackers and Goat cheese or salty sheep cheese such as manchego. Slices of serrono ham go well with this combination. (or stilton cheese).