Jellied Quince & Manchego

Dulce de membrillo,

A Holiday favorite

There’s something quietly magical about quince. It transforms slowly with heat and patience into jewel-toned, floral, and deeply nostalgic. Dulce de membrillo is one of those recipes that asks you to slow down, stir, wait and watch the color deepen, it thens rewards you with a paste that feels both old- world and celebratory.

Serving size:

Makes about 2-3 cups

(depending on reduction)

Ingredients:

• 4-5 large quince, peeled, cored, and chopped

• 1 vanilla bean, split and scaped

• 1 lemon, peeled, and juiced

• 2 1/2- 3 cups of sugar

• pinch od salt

• water enough to cover

Method

1. Cook the quince

Place the chopped quince, vanilla bean, lemon peels, with enough water to cover a pot. Simmer until the quince softens and turns a deep pink, about 45-50 minutes.

2. Puree

Blend the fruit with more of the cooking liquid, until smooth and silky, resemblant of apple sauce.

3. Reduce

Return the pot, add the sugar, lemon juice, pinch of salt. Cook slowly over low heat until the mixture thickens and deepens in color (aprox 3 hours).

4. Set

Pour into a parchment- lined dish and dry in a low oven around 170F for aprox 3-5 hours, until it sets and holds its shape. You need to be able to slice in cubes, so it must hold its shape.

5. Cool & store

Let it cool for a few hours, or overnight, then slice and store wrapped in parchment in the refrigerator

To Serve

Dulce de membrillo shines on a cheese board besides something sharp and salty. I paired with Manchego or idiazabal. It also keeps beautifully and makes a thoughtful, homemade holiday gift.

Slow food, seasonal fruit, and a little patience- this is winter cooking at its best.