Sweet Quince Paste A.K.A Membrillo

November 11, 2019

Recipe by Kimberley Killebrew for daringgourmet.com.

Quince, in its natural raw state, is pale and sour. However once it's cooked, it takes on a rosy hue and is delightfully aromatic. Quince paste, also known as Membrillo, is commonly paired with Manchego cheese.


  • 2.25 pounds quince , washed, peeled, cored and diced in 3/4 inch chunks (total weight is *after* peeling/coring) Roughly 3 or 4 fruits.
  • 3 1/2 cups white granulated sugar
  • 2 tablespoons lemon juice
  • 1 cup water


  1. Place all the ingredients in a medium pot over medium heat.  Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer for an hour or so, stirring occasionally, until the candy thermometer reads 220 degrees F.  Spoon a little of the liquid onto a cold plate and wait a couple of minutes.  Push the liquid with your finger and if it wrinkles it is ready.  If it doesn't, continue to simmer and re-test.  The quince will increasingly change into a deep ruby red color.  

  2. Grease a 8x8 inch glass baking dish.  Puree the mixture until smooth.  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 24-48 hours until firm.  Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife).  

Cover with plastic wrap and store in the fridge for up to 3 months or longer. 

For longer storage membrillo can be frozen well-wrapped for up to a year

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