- 4 C quince, peeled, cored, and diced
- 4 C water
- 1/2 C organic granulated sugar
Place quince and water in a large saucepan. Bring to a boil. Reduce heat and simmer for an hour. Pour the poached quince, its poaching liquid, and sugar into a large, flat-bottom pan that will allow the liquid to evaporate more easily. Cook until the liquid thickens to a syrup, approximately 15 to 20 minutes, and is mostly evaporated. Let cool slightly and process in a blender until smooth.
I used it at this stage, However, if you want the traditional texture of membrillo - which you can cut into slices and serve with manchego - spoon the paste into a parchment-lined baking dish and bake till dried.