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
Ingredients
- 2 pounds ripe, yellow quinces
- White sugar — 80% of the weight of the cooked pulp (about 1¾ pounds)
Instructions
- Wash the quinces well and place them in a large pot.
- Cover with water and bring to a boil, then lower to medium heat and cook for 40 to 45 minutes, depending on size.
- Carefully remove the quinces and let them cool enough to handle.
- Peel them, remove the cores, and cut the pulp into small pieces.
- Weigh the pulp and measure out 80% of that weight in sugar.
- Cook the pulp and sugar together over medium heat, stirring constantly so it does not stick, until thick.
- It is ready when a wooden spoon stood in the center of the pot stays upright. Pour immediately into containers.
- Cool completely, cover the surface with parchment, lid the containers and refrigerate — it keeps for many months.
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