Membrillo (pipeable)

2000g      poached quince

1000g      apple cider

500g        sucrose

500g        glucose liquid

20g          malic acid

1. 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.
2. 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.
3. 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.
4. 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.
5. After 24 hours, transfer membrillo to the cup of a robot coupe, and blend until smooth.
6. When smooth, transfer to 200g bags for storage on the line.