Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Quince Paste

From the book The Food of Spain by
Serves 8

Culinate editor’s note: If you’ve ever tried to peel and core a fresh quince, you’ll appreciate Claudia Roden’s way of making paste by first baking the quinces in the oven. Not only is this a fantastically simple method, but it also perfumes the house with an incredible aroma. Spread on bread and topped with a sliver of Manchego cheese, quince paste makes a wonderful appetizer or snack.


I adore everything made with quinces. This soft, creamy, fragrant paste is another thing entirely from the industrial dulce de membrillo, the firm, dark, wine-red, usually overly sweet block that is traditionally served with cheese. It makes a marvelous dessert accompanied by a mild fresh cheese such as ricotta. It keeps for weeks in the refrigerator.


4 quinces (about 2¾ pounds)
¾ cup sugar


  1. Wash the quinces and scrub them if they still have the down of their skins. Put them in a baking dish and bake in a preheated 300-degree oven for about 2 hours, until soft. Let cool slightly.
  2. When the quinces are cool enough to handle, peel them, cut them in half, and cut out the cores with a sharp pointed knife. Cut into pieces, put in a food processor with the sugar, and blend to a soft, creamy paste.
  3. Pour the quince paste into a wide nonstick saucepan and cook gently for about 30 minutes, stirring with a wooden spoon, until the paste thickens and turns pink. Keep scraping up and stirring in the paste that caramelizes at the bottom of the pan — this will give the paste a stronger color and enhance the flavor.
  4. Pour the paste into a shallow dish, let cool, and chill in the refrigerator.
  5. Serve it with a spoon accompanied by a soft fresh mild cheese such as ricotta.

This content is from the book The Food of Spain by Claudia Roden.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice