Quince paste
Quince paste, also known as membrillo, is a true autumn delicacy with its sweet-tart flavour and lush, velvety texture. It’s so lovely to give as a gift and lasts in a jar or wrapped in baking paper in an airtight container for years to come.
My friend Tani from @southernwildco has a tree in her yard and with each season I wait eagerly for her to arrive with a sweet, perfumed box of these beauties. I always leave a few out of the pot just to look at them in a bowl on the kitchen table and to smell the unique aroma.
Method
Peel and core the quinces and chop into large pieces.
Cook in a large heavy based pan or Le Creuset enough water to cover.
Once tender, drain off the water and blitz with your hand-held whizzer or your blender. Return to the pot and add equal parts sugar and a good squeeze of lemon.
This is the hard bit as you must basically keep the heat on low to medium and keep stirring so it doesn’t catch on the bottom of the pot until you reach a lovely deep ruby colour and the paste sets on a saucer when you do the jam test.
Be very careful as it’s super volcanic, spitting and spluttering as you go.
I wrap my arm in a tea towel and use a very long wooden spoon.
Line a baking tray with baking paper and pour in the quince paste. Smooth the paste with a spatula and refrigerate until set. Cut into pieces and wrap in baking paper with a piece of string.
Quince paste is delicious with cheese or to line a tart case before adding frangipane.
Sometimes I enrich a lamb or duck sauce with it also.
