Membrillo (Aka: Quince Paste)
- 2 lbs quinces, washed
- 1 lb granulated sugar
- 1 lemon, juice of
- 5 ounces water
- 12 cup superfine sugar
- 12 cup blanched almonds (optional) or 12 cup pistachio nut, chopped (optional)
- Preheat the oven to 300F.
- Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer.
- Remove from oven and cool.
- When cool, peel and cut the quinces into quarters, removing the seeds.
- Rub the flesh through a sieve or puree in a food processor.
- Weigh the pulp, and weigh an equal amouont of granulated sugar.
- Put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water.
- Bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
- Add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
- Spread the mixture evenly onto a shallow baking sheet lined with wax paper.
- Dry the paste for 1 to 2 hours in a low oven.
- (125F).
- Cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts.
- Store between sheets of foil in an airtight container.
sugar, lemon, water, sugar, blanched almonds
Taken from www.food.com/recipe/membrillo-aka-quince-paste-343745 (may not work)