Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked.
INGREDIENTS:
3 quince, peeled and cored
1 vanilla bean, (optional, but delicious!), split and scraped
2 tablespoons fresh lemon juice
1-2 strips of lemon zest
1 1/2 cups sugar
1 pinch of salt
METHOD:
Cut peeled and cored quince into large wedges. Combine quince, vanilla bean, lemon juice, and lemon zest in a large, heavy-bottomed pot. Add enough water to cover the quince. Reduce heat to simmer and cook until quince is fork-tender, about 30-40 minutes.
When the quince is tender, drain and set aside to cool for 5 minutes. Remove the vanilla bean.
Place quince in the bowl of a food processor and process until it is smooth, about the same consistency as applesauce.
Measure the purée — there should be about 2 cups — and place it in a heavy-bottomed pot. Add the sugar and salt.
Bring mixture to a low boil, stirring frequently, on low heat. Cook slowly, keeping the mixture at a low boil and stirring often to prevent scorching, until the mixture thickens. Cook until the mixture turns a deep orangey-red color and is thick like a paste, almost dry, and seems stretchy.
Lightly oil a small dish or ramekin. Pour the quince mixture into the dish and cool until firm. Cover with plastic wrap. It will keep for several weeks in the refrigerator.
To serve, unmold the paste and slice. Quince paste is delectable served with softened cream cheese and bread or crackers. Add a slice to a cheese sandwich, or serve in small cubes topped with a toasted pecan or walnut.
