2strips (1/2 inch by 2 inches each) of lemon zest (only the yellow peel, no white pith)
3 Tbsp lemon juice
About 4cups of granulated sugar, exact amount will be determined during cooking
Instructions:
In a large saucepan, simmer quince pieces in water with a vanilla pod and lemon zest until fork-tender (30-40 minutes).
Strain the quince pieces, removing the water. Keep the lemon peel with the quince but discard the vanilla pod. Purée the quince in a food processor, blender, or food mill.
Measure the quince purée - the amount of quince purée you have is the exact amount of sugar needed. If you have 4 cups of purée, you'll require 4 cups of sugar.
Place the quince purée back in the large pan over medium-low heat. Add the sugar and stir with a wooden spoon until completely dissolved. Mix in the lemon juice.
Simmer on low heat, stirring occasionally, for 1-1 1/2 hours until the quince paste thickens and develops a rich pink hue.
Dry Membrillo Paste:
- Preheat oven to 125°F (52°C).
- Line an 8x8 baking pan with parchment paper (avoid wax paper).
- Grease the parchment with butter.
- Spread cooked quince paste in the pan evenly.
- Bake at 125°F to dry for at least an hour (consider using convection setting).
- Cool before removing.
To serve, cut into squares or wedges and pair with Manchego cheese. Enjoy by spreading a thin layer of membrillo on top of the cheese. Store wrapped in foil or plastic and refrigerate. If quince paste is unevenly set, transfer to a microwave-safe bowl and microwave on high in 5-minute intervals for a total of 20 minutes, discarding any caramelized parts. Return the paste to a lined baking dish and bake for an hour until perfectly set.