Dulce de membrillo (quince paste)

Dulce de membrillo is one of the Iberian Peninsula’s oldest sweets: quinces slowly cooked with sugar until they transform into a dense, sliceable amber paste. In Spain it is inseparable from Manchego cheese — and in Portugal we make its twin, marmelada, which is where the English word “marmalade” actually comes from.

Raw quinces are tart and astringent, but cooking works magic on them: the pale flesh turns deep rose-amber and develops a honeyed, floral flavor unlike anything else in the fruit bowl.

Making it at home takes just two ingredients and some patient stirring, and it keeps for months in the fridge — a beautiful way to preserve autumn. Serve it with cheese, spread it on toast, or bake with it all winter long.

Dulce de Membrillo Recipe

Prep time: 10 minutes · Cook time: about 1½ hours total · Total: about 1 hour 40 minutes · Servings: 10 · Calories: ~454 per serving

Ingredients

• 2 pounds ripe, yellow quinces
• White sugar — 80% of the weight of the cooked pulp (about 1¾ pounds)

Instructions

1. Wash the quinces well and place them in a large pot.
2. Cover with water and bring to a boil, then lower to medium heat and cook for 40 to 45 minutes, depending on size.
3. Carefully remove the quinces and let them cool enough to handle.
4. Peel them, remove the cores, and cut the pulp into small pieces.
5. Weigh the pulp and measure out 80% of that weight in sugar.
6. Cook the pulp and sugar together over medium heat, stirring constantly so it does not stick, until thick.
7. It is ready when a wooden spoon stood in the center of the pot stays upright. Pour immediately into containers.
8. Cool completely, cover the surface with parchment, lid the containers and refrigerate — it keeps for many months.

Recipe Notes

• Cinnamon, nutmeg, a splash of lemon juice or vanilla are lovely additions; some cooks blend in apple or pear.
• Pair it with sharp, salty cheeses — Manchego is the classic, but sharp cheddar or a Portuguese São Jorge are wonderful too.
• It also shines with ham and pork, on toast, or baked into pastries.
• If the color, smell or taste ever seems off after long storage, discard and make a fresh batch.