/ 400 g quince paste
Quince paste is rich in natural pectin and provides fiber, though the sugar content is significant due to the cooking process. It contains compounds with potential digestive and antioxidant properties from the original quince fruit.
About
Quince paste, known as membrillo in Spanish and marmelade de coing in French, is a thick, gel-like preserve made from the fruit of the quince tree (Cydonia oblonga), a member of the Rosaceae family native to the Caucasus and western Asia. The paste is produced by cooking down quince flesh with sugar and sometimes lemon juice and spices until it reaches a dense, sliceable consistency. The resulting product is deep amber to russet in color, with a complex sweet-tart flavor profile and floral, faintly astringent notes characteristic of the quince fruit. Traditional preparations are often set in molds and cut into blocks or squares for serving.\n\nQuince paste has been produced for centuries across the Mediterranean and Middle East, with particularly strong traditions in Spain, Portugal, and the Iberian Peninsula, where it was refined during the medieval period under Moorish influence.
Culinary Uses
Quince paste serves as both a dessert and a savory accompaniment in Mediterranean, Iberian, and Middle Eastern cuisines. It is classically paired with aged cheeses—particularly Manchego, Idiazabal, or other hard Spanish cheeses—as a course following the main meal, where the paste's tart sweetness provides contrast to the cheese's richness. The paste is also sliced and served with nuts, used as a filling in pastries and confections, spread on toast, or incorporated into savory dishes with game meats and pork. In some traditions, it accompanies charcuterie boards or is used as a component in spiced preparations. Its high pectin content makes it useful in culinary applications beyond direct consumption.