Membrillo

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Quince fruit is very seasonal and tough to get a hold of and I was lucky to find it. I went back to the store for more and it was sold out. It’s primary use is in jellies, jams, marmalades and paste. Quince paste as pictured, is mostly known in Mexico as, “Ate de Membrillo” though it was introduced in the Americas by the Spanish.

Quince is not so popular as a fresh fruit because of it’s rough texture and astringent qualities but it’s great as a sweet paste. I decided to make some because I use it for a glaze with meats and filling for dessert empanadas. I keep it frozen to have available for shrimp, pork chops and Thanksgiving. Here are two recipes I have published that are great for Ate de Membrillo. One is for a barbecue shrimp and the other for a dessert empanada with membrillo and creme cheese. Camarones al Membrillo, Empanadas de Guayaba (Guava) It’s famously know to accompany with Spanish Manchego or other hard cheese. Let, get started.

Ingredients

1 lb quince fruit after peeled and cored

¾ cup of water

juice of 1 lemon

1¼ cup sugar ( 10 oz)

Preparation

Place all the ingredients in a medium pot over low medium heat. Once the sugar has melted and the mixture begins to bubble, simmer uncovered for about an hour stirring occasionally. Cook until the color reaches a deep ruby red color. Puree the mixture with an immersion blender until smooth.

Grease (or line with parchment paper) a 4×7 inch glass baking dish. Pour the hot mixture into the greased baking dish and smooth the top.

Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24 hours. Store in the fridge for up to 3 months or longer. For more than several months, membrillo can be frozen well-wrapped for up to a year.