I absolutely love this quince recipe because crafting the silky-smooth paste feels like a blend of artistry and patience, and the payoff is divine when paired with Manchego cheese. It’s like I’ve unlocked the ultimate flavor harmony hack, transforming a simple fruit into a gourmet treat that’s perfect for an Insta-worthy cheese board.
I adore the flawless equilibrium of sweet and sour flavors in this quince paste, made with 4 cups of peeled and cored quince, 2 cups of granulated sugar, 1/4 cup of lemon juice, and 1 cup of water. With slices of Manchego cheese, it’s an incredibly wonderful snack.
The blend of flavors and textures makes it an absolute delight.
Ingredients
Quince:
Presents fiber, encourages movement in the digestive system, natures’ tartness.
Granulated Sugar:
Imparts sweetness, serves as a preservative, boosts flavor.
Lemon Juice:
Provides vitamin C, increases brightness and balance.
Manchego Cheese:
Quince’s sweetness is complemented by a high content of protein and calcium.
Ingredient Quantities
- 4 cups quince, peeled, cored, and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 cup water
- Manchego cheese, sliced, for serving
Instructions
1. Put the quince, chopped, in a large saucepan with the water and the juice of 1 lemon. Heat them with the lid off over medium heat. Cook, stirring occasionally, for about 30-40 minutes, or until the quince has fully softened.
2. Once the quince has softened, blend it into a smooth purée, using either an immersion blender or a food processor.
3. Take the quince purée and pour it back into the saucepan. Pour an equal amount of granulated sugar into the purée (approximately 2 cups).
4. Over an hour to an hour and a half, cook the mixture. Use low heat, and do not stop stirring. When it becomes very thick and turns a deep amber color, you may safely assume it is done.
5. To check for doneness, take a small amount and drop it onto a plate. After it has cooled, it should be firm and not run.
6. Line a baking dish or sheet with parchment paper, allowing enough paper to hang over the sides of the dish to facilitate easy removal.
7. Into the dish prepared beforehand, pour the quince paste and smooth the surface with a spatula. Allow it to cool at room temperature until set, which can take anywhere from several hours to overnight.
8. When the paste is set, use the parchment paper to lift the confection from the dish, then cut it into squares or slices.
9. Keep the quince paste in an airtight container. It can be stored in the refrigerator for several weeks.
10. Perfect flavor combinations are when opposites attract. Serve slices of quince paste with slices of Manchego cheese, and you’ve got a taste sensation that is in perfect harmony.
Equipment Needed
1. Large saucepan
2. Knife
3. Cutting board
4. Peeler
5. Measuring cups
6. Measuring spoons
7. Immersion blender or food processor
8. Wooden spoon or silicone spatula (for stirring)
9. Plate (for testing doneness)
10. Baking dish or sheet
11. Parchment paper
12. Spatula (for smoothing the surface)
13. Airtight container (for storage)
FAQ
- What is quince paste?Sweet and thick jelly made from the fruit of the quince tree, known as membrillo, is often served with cheese.
- Can I substitute quince with another fruit?Flavor-wise and texturally, quince is singular, but pear or apple can substitute for it if it can’t be found. The flavor will not be as intense, but the combination of fruit and sugar will still create compote in the end.
- How do I store quince paste?Keep the quince paste in an airtight container in the fridge for as long as three months, or place it in the freezer if you want to keep it longer.
- Is it necessary to peel the quince before cooking?Yes, it is advisable to peel and core the quince since the skin can be tough and gritty.
- What type of Manchego cheese pairs best with quince paste?A Manchego semi-curado is semi-aged and has a flavor that is mild enough to allow the sweetness of the quince paste to shine through.
- Can I reduce the sugar in the recipe?Cutting back on sugar might influence the paste’s texture and stability, but you can tinker with tiny tweaks.
- How long does it take to prepare quince paste?The overall time needed to prepare and cook everything comes to about 1.5 to 2 hours, which allows the mixture to reach the proper thick consistency.
Substitutions and Variations
4 cups of quince: If you can’t find quince, the next best option is pear or apple—preferably with a bit of crunch and a not-too-sweet flavor—since these fruits have a similar texture to quinces.
2 cups granulated sugar. For a different sweetness profile, use coconut sugar or honey.
1/4 cup lemon juice: Substitute with lime juice or apple cider vinegar for a similar acidic profile.
1 cup water: For a burst of flavor, use apple juice instead of water.
Substitute for Manchego cheese: Use Parmesan or Pecorino Romano for a similar salty, hard cheese substitute.
Pro Tips
1. Choose Ripe Quinces: When selecting quince, look for fragrant, yellow, and slightly soft fruits. Ripe quince will have a better flavor and soften more easily during cooking.
2. Ensure Consistent Stirring: While cooking the quince purée with sugar, use low heat and stir consistently. This prevents the mixture from sticking to the pot and ensures a smooth, even texture.
3. Achieve the Right Consistency: To help the quince paste set properly, allow it to cook until it reaches a thick, jam-like consistency. You can also test its readiness by placing a small spoonful on a cold plate—if it firms up as it cools, it’s ready.
4. Cooling and Setting Tips: Allow the quince paste to cool at room temperature undisturbed. If you’re in a hurry, you can place it in the fridge to set, but keep in mind that slow cooling helps develop deeper flavor.
5. Storage for Freshness: When storing, wrap each piece of quince paste in wax paper or plastic wrap before placing it in the airtight container. This helps to prevent it from drying out or absorbing other odors from the fridge.
Quince Paste With Manchego Cheese Recipe
My favorite Quince Paste With Manchego Cheese Recipe
Equipment Needed:
1. Large saucepan
2. Knife
3. Cutting board
4. Peeler
5. Measuring cups
6. Measuring spoons
7. Immersion blender or food processor
8. Wooden spoon or silicone spatula (for stirring)
9. Plate (for testing doneness)
10. Baking dish or sheet
11. Parchment paper
12. Spatula (for smoothing the surface)
13. Airtight container (for storage)
Ingredients:
- 4 cups quince, peeled, cored, and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 cup water
- Manchego cheese, sliced, for serving
Instructions:
1. Put the quince, chopped, in a large saucepan with the water and the juice of 1 lemon. Heat them with the lid off over medium heat. Cook, stirring occasionally, for about 30-40 minutes, or until the quince has fully softened.
2. Once the quince has softened, blend it into a smooth purée, using either an immersion blender or a food processor.
3. Take the quince purée and pour it back into the saucepan. Pour an equal amount of granulated sugar into the purée (approximately 2 cups).
4. Over an hour to an hour and a half, cook the mixture. Use low heat, and do not stop stirring. When it becomes very thick and turns a deep amber color, you may safely assume it is done.
5. To check for doneness, take a small amount and drop it onto a plate. After it has cooled, it should be firm and not run.
6. Line a baking dish or sheet with parchment paper, allowing enough paper to hang over the sides of the dish to facilitate easy removal.
7. Into the dish prepared beforehand, pour the quince paste and smooth the surface with a spatula. Allow it to cool at room temperature until set, which can take anywhere from several hours to overnight.
8. When the paste is set, use the parchment paper to lift the confection from the dish, then cut it into squares or slices.
9. Keep the quince paste in an airtight container. It can be stored in the refrigerator for several weeks.
10. Perfect flavor combinations are when opposites attract. Serve slices of quince paste with slices of Manchego cheese, and you’ve got a taste sensation that is in perfect harmony.
