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Ingredients
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Quince Paste (Membrillo)
To Serve (optional add-on)
Method
Quince Paste (Membrillo)
Prepare quinces
Rinse the quinces to remove fuzz. Peel, core and chop into roughly 1-inch pieces. Place chopped quince in a medium saucepan to ensure even cooking.
Simmer quinces
Add 2 cups water to the saucepan so it just covers the bottom and prevents sticking. Add the split vanilla pod (or 1 tsp vanilla extract) and optional cinnamon stick. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook until the quince is very tender and soft, about 20–30 minutes, stirring occasionally. If the pan dries, add a splash of water.
Purée
Remove the cinnamon stick and vanilla pod. Transfer the cooked quince and any cooking liquid to a blender or use an immersion blender and purée until completely smooth. You should have about 2 to 2 1/2 cups of quince purée (measure after puréeing).
Measure purée and sugar
Measure the puréed quince. For every 1 cup of purée, use 1 cup of granulated sugar. (This recipe assumes about 2 cups purée; use 2 cups sugar.) Stir in the measured sugar and the lemon juice to the purée in a heavy-bottomed saucepan.
Cook to set
Cook the quince-sugar mixture over low to medium-low heat, stirring frequently to prevent scorching. The mixture will darken to a deep orange/red and thicken. This will take about 30–45 minutes. Scrape the sides and bottom while stirring. When the mixture pulls away from the pan slightly and a spoon dipped into it leaves a clear track (a thick, jam-like consistency), it's ready. You can test by putting a small spoonful on a chilled plate — after a couple minutes it should firm up and not run.
Finish and mold
When thickened, remove from heat and stir in the remaining teaspoon of vanilla extract if you used pod earlier. Pour the hot paste into a lightly oiled or parchment-lined small loaf pan or shallow dish (about 8x4 or similar) and smooth the top. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully set.
Unmold and store
Run a thin knife around the edges, invert the mold onto a cutting board, and remove parchment. Slice into 1/4- to 1/2-inch thick slabs. Store in an airtight container in the refrigerator for up to 3 weeks, or wrap and freeze portions for longer storage.
To Serve
Plate quince paste slices with thin slices of manchego or other firm cheese and crusty bread or crackers. If adding Serrano ham (+$2), drape a slice or two of Serrano ham over or beside the membrillo for a sweet-salty contrast.
For a composed bite: place a cracker, top with a thin slice of quince paste, a sliver of Manchego, and finish with a folded piece of Serrano ham. Serve at room temperature.