Basic Quince Paste
- Total Time: 4 hours
- Yield: 1 1/2 cups 1x
Description
The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.
Ingredients
- 2 large quince
- 1 1/4 cups (300 ml) of sugar
- 1 cup (240 ml) of water
Instructions
- Peel and cut each quince into 8 pieces. Remove seeds and place them in a cheese cloth. Create a pouch and tie it with cooking twine.
- Combine quince, sugar, water, and seed pouch in a large sauce pan. Bring to a boil and simmer for 45 minutes.
- Let it cool, take seed pouch out, and puree the quince with an immersion blender or in the food processor until smooth.
- Spread the paste into a rectangular or square shallow dish with a lid. Cover it.
- Refrigerate for 3 hours.
- Serve over crackers, plain or with Manchego or sharp cheddar cheese.
- Prep Time: 3 hours 15 mins
- Cook Time: 45 mins
- Category: Condiment
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
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Frequently Asked Questions
Why are the quince seeds tied in a cheesecloth pouch instead of being discarded?
The excerpt explains that the seed pouch helps to thicken the quince paste. Quince seeds are rich in pectin, which is released during the 45-minute simmer and acts as a natural gelling agent, giving the finished paste its firm, sliceable texture with only 1 1/4 cups of sugar and 1 cup of water.
How long does the paste need to set before serving?
After spreading the pureed paste into a shallow dish, the recipe calls for refrigerating it for 3 hours. This sets the pectin gel so the paste holds its shape when sliced or scooped onto crackers.
What cheese pairs best with this quince paste?
The recipe — and its excerpt — specifically recommend Manchego, a Spanish sheep’s milk cheese that is a traditional partner for membrillo (quince paste). The instructions also mention sharp cheddar as an alternative. 
