Try this Quince paste / membrillo recipe, or contribute your own.
Suggest a better description1. Place quince in a large pot with enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low and simmer until a paring knife can be inserted into middle of quince pieces with no resistance, about 45 minutes.
2. Drain quince and run through a food mill, or transfer to a food processor and process until completely smooth, 1 to 2 minutes, then run through strainer to remove seeds & fibers.
3. Transfer quince purée into heavy-bottomed pot. Stir in sugar and lemon juice, if using. Bring to boil over medium heat. Reduce heat to low and cook, stirring frequently, until paste has thickened and turned an orange-pink color, about 1 1/2 hours.
4. Preheat oven to 150°F. Line a 8- by 8-inch baking pan with parchment paper. Pour quince paste into pan, smoothing out top with the back of a spoon. Transfer quince paste to oven and cook for 1 1/2 hours. Remove from oven and let cool completely. Store quince paste in an airtight container in refrigerator for up to 3 months.
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Serving Size: 1 (2268g) | ||
Recipe Makes: 1 | ||
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Calories: 4286 | ||
Calories from Fat: 12 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.4mg | 2 % | |
Potassium 2698.9mg | 71 % | |
Total Carbohydrate 1115.2g | 328 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 1089.3g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4286
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