A delicious winter treat made from leftover Quince Jelly. Originally from Spain, it is perfect with cheese.
Quince paste is delicious on its own or with cheese. I like to cut some of it into shapes and rolled them into caster sugar. They really look the part and make cute snacks.
You can prepare quince paste on its own but I like to make it with Quince Jelly. No waste here!
In this recipe, the quantity of sugar does vary. The general rule of thumb is to weigh how much paste you have and add the same weight in sugar.
Quinces might be a little hard to come by. Look out for them at your local farmers market or ethnic shop (I bought mines from TFC). They are well worth the trouble!
Quince Paste – Membrillo [vegan]
- large saucepan
- shallow dish (around 30 x 20 x 2cm)
- 2 kg quince
- caster sugar
- 1 tsp vanilla extract
- Wash and core the quinces.
- Dice the quinces and place them in a large saucepan. Pour water so that to cover the fruits.
- Bring to boil and cook under medium heat for 45-55 mins until the fruits are soft.
- Remove the pan from heat. Drain the fruits once the mixture has cooled down. Place the cooked quinces in a colander over a large salad bowl and mash them to extract as much juice as possible.
- Put the quince mash in a blender and whizz until smooth. Weigh the quince paste. Transfer to a large saucepan. Add equal weight of sugar plus 1 tsp vanilla extract. Cook under medium / high heat stirring constantly until the paste detaches from the pan and you have a nice amber colour (the more you cook quince paste the darker it gets).
- Line a shallow dish (around 30 x 20 x 2cm) with baking sheet. Pour the quince paste into it. Try to keep the thickness to 2cm otherwise it will take too long to dry. Leave to dry for 5-7 days before cutting it out.
- To speed up the drying process you can dry the paste in the oven at very low temperature (50°C/120°F) for 1h30. You will still need to leave it to dry for 2 days.
- The quince paste will keep in an airtight container for a few weeks.