Quince Paste (Membrillate – Mexican) Recipe

Quince Paste (Membrillate – Mexican) Recipe

Ingredients:

1 lb of quinces*
2-1/2 c of sugar (granulated)

*substitute with mango, peaches, guava, pineapple, plums, or any fruit that you like.

Instructions:

Line with waxed paper on an 8 inch square baking pan.

Peel then core quinces; soak briefly into the water with salt and rinse off. Soak cores for two hours inside the bowl with one and a half cups of water; strain through the sieve.

Boil all quinces inside a medium-sized pot, with two cups of water together with strained water from cores, until they become soft.Grind all quinces with blender then sieve; set it aside and strain the reserved liquid then set it aside too.

Boil a cup of water with granulated sugar to 234 degrees F on the sugar thermometer. Stir in reserved liquid and quince then continue to cook over moderate heat till mixture becomes thick. Take out from the heat then transfer onto a mixing bowl and beat till mixture seems like paste.

Spoon and spread evenly on the pan, ensuring there are no bubbles inside the layer. Let it set for a day then after twenty-four hours it should look like jelly cake. Slice the cake into bars and wrap in a plastic wrapper; store inside airtight jars.

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