A Spanish delicacy with a gumdrop-like texture, Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. The quince tree is a relative of the apple and the pear and is native to Europe and parts of Asia. Membrillo traditionally served with Manchego cheese to have a salty contrast to the sweetness of the Membrillo.
- 2 quince, peeled, cored, and coarsely chopped (6 cups)
- 3 strips lemon peel
- 2 cups sugar
- 2 Tbs. lemon juice
1. Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 1 1/2 hours, or until pink and very thick.
2. Line loaf pan with parchment paper. Spread paste in prepared pan, and cool. Unmold onto cutting board, and slice.