You will need
1kg (2lb 4oz) quinces
about 900g (2lb) granulated sugar
glycerine or flavourless oil, for the moulds
food-grade paraffin wax, to seal (optional)
1. Wash the quinces, removing the little black bit at the base and rubbing off any downy covering.
Chop them and put them in a heavy-based saucepan or preserving pan with enough water to cover.
Bring to a simmer and cook until completely soft and pulpy. It will take about 25 minutes.
2. Push the pulp through a nylon sieve into a clean bowl. When you have sieved it all, measure it.
Put the purée into a heavy-based pan and, for every 450ml (16fl oz) of purée add 450g (1lb) of sugar.
Bring very gently to a boil, stirring until the sugar has dissolved.
3. Simmer very gently for 1–1½ hours until it is really thick; be careful as it can spit like a volcano.
You need it to be so thick that, when you scrape your spoon across the bottom of the pan, it leaves
a clear channel before closing up again. It also starts to come away from the sides of the pan as you
stir, forming a thick mass.
4. Brush straight-sided moulds, such as ramekins, or small decorative moulds, with glycerine
or flavourless oil. This will help you unmould the membrillo. Pour the mixture into the moulds.
Cover with a waxed paper disc, or pour over some melted food-grade paraffin wax.
5. If you want to give the membrillo as a present, or want your moulds back, you can unmould it and
wrap in greaseproof paper or baking parchment, then tie with string. Properly wrapped, it keeps for
a year in the cupboard or refrigerator. I find it stays moister in the refrigerator, but gets a bit sticky.
Source: Salt Sugar Smoke by Diana Henry (Mitchell Beazley)
Click here to go to the original article on Red Online
Click here to see Parmesan battered broccoli with salsa Rossa
Click here to see Quince cheese
Click here to see Oven-dried tomatoes
