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Hot quince jelly/paste (membrillo)

nice.chili

nice.chili

There are some really seasonal things at this end and in autumn one such item are quince. So what to do...  :think:
 
Hot Quince Paste
(Membrillo)
  • 1 kg / 2.2 lb quince, peeled, cored and roughly chopped
  • 1 vanilla pod, split
  • 1-2 strips lemon zest (1 cm x 5 cm / 0.5" x 2", only yellow, no white pith)
  • 30 mL / 2 tbsp lemon juice
  • 4 bahamian goat peppers
  • white sugar
  1. Boil the quince, vanilla pod, lemon zest and peppers until quince is fork tender. Use enough water to just cover ingredients. (Approx 40 mins.)
  2. Remove vanilla pod and purée.
  3. Measure purée. The same amount of sugar will be required.
  4. Add purée, sugar and lemon juice to pot, stir until sugar is dissolved. Low heat for 1-1.5 hours, stirring occasionally, until very thick and has a deep orange colour.
  5. Pre-heat oven to 52 °C / 125 °F. Line suitable baking tray with parchment paper. Grease paper with a thin coating of spray, butter or similar.
    (The thickness of the paste, and therefore the size of the tray can be whatever at hand, but typically about 2 cm / 1".)
  6. Poor mixture into tray and dry for 1-2 hours until set. This last step is a bit undefined - basically until it's gelled. If it's not set at the bottom, put back in the oven.
Serve with suitable aged cheese. If one has a Spanish preference this is Manchego. But really whatever...
 
Hopefully a photo from the batch currently cooking on the stove to follow...
 
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Cooking done and in the tray:
 
hot-quince-paste.jpg

 
(For now this one will be going into the fridge. For drying tomorrow...)
 
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Et voilà! After drying for 90 or so minutes and out of the tray.
 
hot-quince-paste-02.jpg

 
 
Now where are those cheese and crackers... Hmm... A "small" logistical issue was identified: actually have cheese and crackers available for a photo shoot.
 
Oh well, for another day - I'll post it. But all good, this stuff can go in the fridge and will keep for a good while.
 
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I made this couple of years ago and it looked exactly as yours. I was after deeper colour but regardless of how long I cooked it it stayed a kind of beige. It was very tasty though and went down a treat. Peels and cores I also boiled down into a jelly. I remember it having that deep red-brown colour, just like I think it should be.
 
I'm seeing new season quinces at my local friendly green grocer, may get few and do it all over again. :)
 
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