Membrillo (aka: Quince Paste)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 2 lbs quinces, washed
• 1 lb granulated sugar
• 1 lemon, juice of
• 5 ounces water
• 1/2 cup superfine sugar
• 1/2 cup blanched almonds (optional) or 1/2 cup pistachio nut, chopped (optional)

Recipe

• 1 preheat the oven to 300°f.
• 2 cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. remove from oven and cool.
• 3 when cool, peel and cut the quinces into quarters, removing the seeds. rub the flesh through a sieve or puree in a food processor.
• 4 weigh the pulp, and weigh an equal amouont of granulated sugar.
• 5 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.
• 6 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.
• 7 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).
• 8 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.