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Recipe of: © Monsieur Cuisine

Dulce de membrillo (Spanish Quince Cheese)

MC plus
16 portions
Ready in: 11:05 h
Preparation time: 10 min.
Created on: 05.10.2021
Last changes: 08.11.2021


  • 1 kg quinces
  • 500 g sugar
  • 450 g brown sugar


Per portion:

  • calorific value
    1101 kj / 263 kcal
  • protein: 0 g
  • carbohydrates: 63 g
  • fat: 0 g
Preparation time
10 min.
Ready in
11:05 h
  1. Wash and peel the quinces, cut into quarters and remove the seeds. Then chop roughly into pieces measuring 4 cm, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.
  2. Add 100 ml of water at room temperature and, the measuring beaker not inserted, boil the quinces for 25 minutes/100 °C/speed setting 1.
  3. Next, with the measuring beaker in place, chop the quinces again for 8 seconds/speed setting 8. Add the two types of sugar and, with the measuring beaker in place, stir for 8 seconds/speed setting 6.
  4. Remove the measuring beaker from the lid and boil the mixture for 30 minutes/110 °C/speed setting 2.
  5. Pour the mixture into a flan dish or ovenproof dish, cover with cling film and allow to cool for 2 hours. Allow to set in the refrigerator for 8 hours overnight.



Contrary to its name, Spanish quince cheese is a dessert and not cheese. It is often placed on top of bread and goes particularly well with Manchego cheese.

If stored in a cool, dark place dulce de membrillo will keep for about 10 days.




Bon appétit with Monsieur Cuisine