11/26/2025
Today’s kitchen adventure: QUINCE PASTE (aka membrillo) 🍐✨
First things first…
I found these quince at a roadside stand in Osoyoos and then did the most dramatic thing possible: waited an entire decade for them to ripen. 😜 Worth it? Absolutely.
Here’s the recipe I used:
Quince Paste / Membrillo
• 2 ¼ lbs quince, diced (after peeling & coring)
• 750 g sugar
• 30 ml lemon juice
• 250 ml water
Instructions:
1️⃣ Add everything to a pot, bring to a boil, then simmer 90–120 minutes until it turns a gorgeous deep red and hits 220°F on a candy thermometer.
2️⃣ Do the plate test: chill a plate, drop a little on it, and if it wrinkles when you run your finger through it — you’re golden.
3️⃣ Blend it smooth (strain if you want it extra silky).
4️⃣ Pour into a parchment-lined pan, chill 24–48 hours, and let it set.
Once it’s firm, slice it up and serve on a charcuterie board. It’s unbelievable with cured meats and soft cheeses — the ultimate sweet-meets-savory moment.
If you try it, tag me so I can drool over your creations. 🧀💕
