Homemade Recipe: Spiced quince paste/ membrillo

serving Spiced quince paste/ membrillo Needs 3 Ingredients And 8 Steps

Spiced quince paste/ membrillo is one of popular Food. Fruit is part of plant. Fruit is very delicious which got from the tree or plant are planted by people to get the fruit. Spiced quince paste/ membrillo is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Spiced quince paste/ membrillo has one special taste and smell. Spiced quince paste/ membrillo also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Spiced quince paste/ membrillo.

How To Cook Spiced quince paste/ membrillo

Spiced quince paste/ membrillo You can cook Spiced quince paste/ membrillo using 3 ingredients and 8 steps. Here is how you cook Spiced quince paste/ membrillo.

Ingredients of Spiced quince paste/ membrillo

  1. Prepare 3 of quince. 1kg weight.
  2. You need to prepare 750 grams of sugar.
  3. Prepare of Spices to flavour (optional- cinnamon, ginger, clove and nutmeg).

Spiced quince paste/ membrillo step by step

  1. Boil the quince in plenty water 30 to 45 minutes until soft (test them with wooden skewer)depending on the size of the fruits.
  2. Once soft allow to cool and peel skin off. Cut and core.
  3. Weigh the amount of flesh you obtain as you will add the same amount of sugar (I got around 800g). Blend with hand blender and or mouli (I found too time consuming using the mouli on the big chunks).
  4. Place pureed quince in heavy bottom pan as it will take a while to cook. Add the sugar and stir until dissolved.
  5. Cook until very thick consistency and browned in colour. Ready when you can draw a line with the spoon in the mixture and the bottom of the pan remains visible the mixture is ready..
  6. Pour into prepared plastic containers (I greased them slightly to help it not stick). Cover with baking paper and flatten while warm to make it as smooth as possible.
  7. I prepared 3 tins unflavoured and added the spices to the last of the mixture while cooking out for a minute.
  8. Leave to cool and I keep them with lids on in the fridge.

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