AI-generated image
Ate de membrillo
Morelia's firm quince paste, sliced and served with cheese
Morelia is Mexico's city of ates, the firm fruit pastes sold in long blocks at the Mercado de Dulces beside the old Jesuit college, in guava, mango, quince and more. Quince (membrillo) is the classic: cooked slowly with sugar until it turns from pale yellow to deep amber-red and sets firm enough to slice. In Michoacán it is eaten in thin slices with a fresh or aged cheese, or on its own as an afternoon sweet. Most cheeses here use animal rennet, so pick a vegetarian one if needed. Chef's tip: cook the fruit with its cores and peel tied in muslin; they carry most of the pectin that makes the paste set.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 20
Ingredients
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub the fuzz off 3 ⅓ lb ripe quinces, then peel, quarter and core them. Tie the peel and cores in a square of muslin. Common mistake: throwing the cores away; without their pectin the paste stays soft.
20 minStep 2: Put the fruit and the muslin bag in a large pot with enough 8 ¼ cups water to just cover. Simmer for 30–40 minutes, until the quince is very tender and turning pink.
40 minStep 3: Drain (keep 100 ml of the liquid), discard the bag and blend or mash the fruit to a smooth purée. Weigh it and use 80% of that weight in 2 lb sugar.
5 minStep 4: Return the purée to the pot with the sugar, 1 lemon and the saved liquid. Cook over a low heat, stirring often with a long wooden spoon (it spits), for 60–90 minutes, until it turns deep amber-red and is so thick that a spoon dragged across the base leaves a clear path for several seconds.
80 minStep 5: Pour into a 20 cm square tin lined with baking paper and smooth the top. Leave uncovered at room temperature for 24–48 hours, until firm enough to slice.
Step 6: Turn out, wrap in baking paper and keep in a cool place for up to 3 months. Serve in thin slices with a fresh or aged cheese (vegetarian if needed).
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 0 g
- Carbs
- 49 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ate de membrillo take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Nacho triangles (tortilla chips)
Home-made tortilla chips from a simple maize and wheat dough, rolled thin, cut into triangles and fried until crisp. They're lighter and fresher than packet chips. Serve them with salsa, sour cream dip or avocado dip, or use them for nachos.