Membrillo or Quince Paste

This traditional candy is wonderful served sliced with cheese and crackers.

• 4lbs, quince, washed, peeled, cored, chopped
• vanilla pod, split
• sugar, amount determined during cooking

Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to a boil. Place a lid on the pan and cook at a high simmer for 30-40 minutes, or until quinces are very soft. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces – for every pound of quince, you will need ¾ lb to 1 lb of sugar. Do not reduce beyond the smaller amount for best results.

Place the fruit into a food processor and blend until very smooth. Return to the original pan and add the sugar. Cook over a low heat, stirring constantly, until the sugar dissolves. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep pink-orange color. Pour the cooked paste out onto a parchment lined 8in x 8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into small squares. Wrap each in parchment paper and store in an airtight container in the fridge for up to 3 months, or freeze for future use.

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