membrillo

With the leftover pulp from my quince gelée, I decided to make quince paste, a/k/a membrillo or cotignac d'Orléans. I passed the quince through a food mill, first coarse, then fine.


I added an equal weight of sugar, per Jane Grigson. This I cooked until "you will barely be able to push the spoon through the paste."


I spread this in a Pyrex 9x13 dish, 1cm thick, as Grigson suggests. Then, after those hours of cooking, comes hours of drying. Over eight hours, flipped thrice, at 170ºF, the membrillo dried.


And now it is packed in sugar, between parchment. All I need is Manchego!