2000g poached quince
1000g apple cider
500g glucose liquid
20g malic acid
- Place poached quince in the cup of a robot coupe, and process until smooth. When smooth, transfer the quince puree to a heavy sided all clad pot. Add the apple cider, sucrose, glucose, and malic acid, and whisk until combined.
- Place the pot over medium high heat, and bring the quince puree to a boil. When the quince puree begins to boil, reduce heat to low, and allow to simmer for 90 minutes to 2 hours, whisking every 2 or 3 minutes, to avoid scorching.
- After 90 minutes, drop a small amount of the membrillo onto a cold surface. If the membrillo forms a gel, it is done cooking. If not, cook longer, as long as needed, until the membrillo gells.
- When the membrillo is done cooking, pour into a half sheet pan, and cover with plastic wrap. Allow to set at room temperature for 24 hours.
- After 24 hours, transfer membrillo to the cup of a robot coupe, and blend until smooth.
- When smooth, transfer to 200g bags for storage on the line.