Membrillo

MAKES 1 MEDIUM TRAY, ABOUT 21cm x 30cm

Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Mareli Erasmus


Ingredients:                                                   1.8kg quince, washed, peeled, cored, roughly chopped
1 vanilla pod, split
2 strips of lemon peel
about 4 cups granulated sugar
3 tbsp lemon juice
butter for greasing
Manchego cheese, to serve
ciabatta, toasted, to serve

Method:
1. Place quince pieces in a pot and cover with water. Add vanilla pod and lemon peel and bring to the boil.
2. Reduce to a simmer and cook until quinces are tender.
3. Strain the quinces, keep the lemon peel but remove the vanilla pod.
4. Purée the quince in a blender. Measure the quince purée and match the amount with the same quantity of sugar (i.e. 400ml quince purée = 400ml
sugar).
5. Place the purée in a large pan over a medium heat. Add the sugar and stir until completely dissolved.
6. Add the lemon juice, reduce the heat and cook until the quince paste is a deep orange/ pink colour and is very thick.
7. Preheat the oven to 50ºC.
8. Line a baking tray with baking paper and grease with a little butter.
9. Pour the paste into the lined tray and smooth the top.
10. Place in the oven for an hour to dry out slightly.
11. Remove from the oven and leave to cool.
12. Slice into squares and serve with Manchego cheese toasted sourdough or ciabatta.