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Quince Membrillo recipe Christine McFadden cookery Southwest
 

Membrillo

The beauty of this recipe is that there is no need to peel or core the quinces. Just wash them well to remove any of the natural grey fluff.

ripe fragrant quinces 1–2 kg
water
sugar

1) Roughly chop the quinces and put in a saucepan with just enough water to barely cover.

2) Cook for an hour or so or until soft, then leave in the pan overnight.

3) Push through a sieve, weigh the resulting pulp and tip back into the pan. Add an equal weight of sugar and stir over gentle heat until dissolved.

4) Simmer gently for an hour or more until you can see the bottom of the pan when you pass the spoon through the mixture.

5) Pour into shallow plastic containers and leave to cool. Cover the surface with greaseproof paper, then seal and store in the fridge.

    Photography: Scott Morrison    
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