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Membrillo (Quince Paste)

2 lb quinces
1 lb sugar
juice one lemon

Wipe fur off quinces, quarter, steam in a little water till soft.
Rub through sieve. Boil sugar and 1/2 cup water, simmer for 10 min,
then add to paste. Microwave paste till thick - about 40 mins on
medium, stirring occasionally. Dry for several days in warm place.
Store in greaseproof paper or foil.

Variation: ground almonds in middle layer.


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11 of 13 people found the following review helpful:
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Easy - and a super result!, April 16, 2006 - 03:31 AM
Reviewer: Kiwi Jo from New Zealand
This a great way to make membrillo - really easy, apart from the bit of elbow grease involved in pushing it through the sieve. Microwaving the paste seems to bring out the colour much better - you know you've microwaved it enough when it's gone a super deep red colour. Instead of water with the sugar I just added back the liquid I steamed the quinces in - maximising the flavour. I microwaved it in short bursts as I have an older, quite powerful microwave - it boiled over the first time I cooked it! Overall, the best membrillo recipe I've made - I don't make it any other way now. And for a taste of absolute heaven - try dipping cubes of membrillo in a very dark bitter chocolate - by golly it's good!

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