Dulce de Membrillo

Dulce de Membrillo is a traditional Spanish quince paste that is both sweet and tangy, perfect for serving with vegan cheeses or enjoying on its own. This delightful dessert captures the essence of autumn with its fragrant notes and smooth texture.

Ingredients

• Quince - 300 grams
• Agave syrup - 100 ml
• Lemon juice - 15 ml
• Water - 200 ml
• Cinnamon stick - 1

Steps

1. Wash the quinces thoroughly, cut them into quarters without peeling, and remove the seeds.
2. In a saucepan, combine the quince pieces, water, and cinnamon stick. Bring to a boil over medium heat, then reduce the heat and simmer for about 30 minutes until the quinces are soft.
3. Remove the saucepan from heat and strain the quinces, reserving the cooking liquid. Discard the cinnamon stick.
4. Blend the cooked quinces in a food processor until smooth, adding a bit of the reserved liquid if necessary to achieve a thick but smooth consistency.
5. Return the quince puree to the saucepan, add the agave syrup and lemon juice, and mix well.
6. Cook the mixture over low heat, stirring frequently, for about 30-40 minutes until it thickens and pulls away from the sides of the pan.
7. Pour the thickened mixture into a lined rectangular dish or mold, smoothing the top with a spatula.
8. Let it cool at room temperature for a couple of hours, then refrigerate for at least 4 hours or overnight before slicing.

Nutrition

• Calories: 150
• Protein: 0 g
• Carbs: 37 g
• Fiber: 4 g
• Sugar: 25 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants that may help reduce inflammation.

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