In Spain, slices of this sweet, fragrant paste, called membrillo, are served atop wedges of rich Manchego cheese as an hors d’oeuvre. Try it with goat cheese as well—or just put it out for breakfast in place of jam.
Make Ahead Tips
The quince paste will keep for up to 1 month.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Great recipe it is delicious. My paste is a little soft but not too much. It is delicious with the Manchego cheese.
Thank you! The recipe is one of my favorite. It makes for a wonderful gift. Goes great with salty and strong cheeses.
I've made this just about every year since it was first printed. It always takes me much longer to dry it to a cutable paste -- the earlier comment about quince varieties might explain it. It seems better after it ages a bit -- it firms up, and gets darker. I always keep it in the freezer because a batch lasts about a year. Hint: this makes a great little gift, with a wedge of manchego; people love it and it's such a luxury for them.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.