Spices Membrillo

  

Special Membrillo 

Membrillo keeps for over a month refrigerated, sugar and lemon juice, I like to add a blend of spices to augment the flavor. You may be tempted to reduce the considerable amount of sugar in the recipe, which will yield a membrillo with a softer texture that, while not sliceable, is still quite tasty. Pairs well with any cheese and is a wonderful accompaniment to cured meats. Although most recipes usually call for just quince,

Ingredients:
3 pounds quince, peeled, quartered and cut into large chunks
2 pounds white granulated sugar
2 tablespoons fresh lemon juice (optional)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup water
Coconut oil, for greasing baking dish

Directions:

Wash, peel, core and roughly chop 1 quince into 1-inch pieces. Note that they will immediately start turning brown, but it won’t impact the flavor of the membrillo.

Place all of the ingredients in a medium pot over medium heat. Stir to combine them, and continue stirring regularly for at least an hour. The sugar will dissolve, and the mixture will begin to bubble and change from yellow to pink to a deep ruby red or magenta color.

The mixture is finished cooking when an inserted candy thermometer reads 220° F and the membrillo passes the plate test. To do this, put a plate in the freezer to chill it. Spoon a little of the liquid onto the cold plate and wait 2 minutes. Push the liquid with your finger and if it wrinkles, it’s ready. Otherwise, continue to simmer the mixture and re-test it every 10–15 minutes until it achieves the proper consistency.

Once cooked, blend the mixture into a smooth paste with an immersion or standard blender.

Grease an 8×8-inch glass baking dish with coconut oil. Pour the hot, blended mixture into the baking dish and smooth the top with a spatula. Let the paste cool to room temperature, then cover with plastic wrap and refrigerate for 24–48 hours until firm. If your membrillo is not firm enough, you can put it in a dehydrator or oven at 125° F for 8 hours to improve the texture.   Makes 2 bars.