(Membrillate — Mexican)
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- 1 pound quinces*
- 2 1/2 cups granulated sugar
- Line an 8-inch square pan with plastic wrap. Set aside.
- Peel and core the quinces and soak them briefly in salt water, then rinse. Soak
the cores in 1 1/2 cups water for 2 hours; strain core water through a sieve. In
a pot, boil quinces in 2 cups fresh water and the strained core water until quinces
- In a blender, grind quinces and sieve them; set aside. Strain reserved liquid;
- In a medium pot, boil sugar in 1 cup water to the soft ball stage (234 degrees
F) or until syrup forms a soft ball that flattens when removed from cold water.
- Mix in the sieved quince and the sieved reserved liquid. Continue cooking over
medium heat until the quince mixture thickens and will not stick to the sides of
the pot. Test by dropping a little of the mixture on a plate to see if it lifts
off when cool.
- Remove from heat and transfer to a mixer bowl. Beat with the paddle attachment
until the mixture forms a paste. Spread the paste evenly onto the square cake pan,
taking care not to wrinkle the paper. Spread the paste evenly so that no air spaces
form when it cools. After 24 hours the ate should be a solid cake of jelly. With
a sharp knife, slice into two 4 x 8-inch rectangles. Wrap in plastic wrap and store
in an airtight container until ready to serve. Slice as you would a block of cheese.
- Try eating this with a slice of cheese, or use in various recipes.
* You can also use guavas, mangoes, pineapples, peaches and plums or whatever
fruit you prefer.
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