Basic Quince Paste
- Total Time: 4 hours
- Yield: 1 1/2 cups
Description
The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.
Ingredients
Units
- 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 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, refrigerate 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?
I specifically recommend Manchego, a Spanish sheep’s milk cheese that is a traditional partner for membrillo (quince paste). Sharp cheddar is a great alternative as well.
