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Ate de Membrillo (Quince Paste)

Name: Ate de Membrillo (Quince Paste)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 500 ml Water; 800 g Sugar; 1 Juice of one lemon; 1000 g Ripe quinces

80 min (20 prep + 60 cook) Medium 12 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 9 Sept 2026

🥬Vegetarian 🌱Vegan 🌾Gluten Free 🥛Dairy Free 🎉Party Food 💰Budget Friendly 🇲🇽Traditional

Mexican quince paste in block form, a Morelia tradition.

About this recipe

Mexican quince paste cooked with sugar until forming a firm, translucent block, a tradition from Morelia, Michoacan.

History & Origin

Ate de membrillo is one of the oldest and most refined sweets in Mexican confectionery, with its historical production centre in Morelia, Michoacan. The word "ate" refers to fruit paste cooked with sugar until firm. The quince ate is considered the king of all for its complex flavour and beautiful translucent amber colour. The tradition dates back to the colonial period, when convent nuns perfected the technique. Quince paste is traditionally eaten with manchego or panela cheese, a pairing Morelians consider one of Mexican gastronomy's most perfect marriages.

Estimated cost

$3.86

Total cost

$0.32

Per serving

* Approximate prices based on Australian supermarkets

Nutritional information per serving

180

Calories

Protein

45g

Carbohydrates

Fat

Fibre

10mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel and cut the quinces into pieces, removing the seeds. Cook them in water until very soft, approximately 30 minutes.
2
Drain the quinces and blend to a smooth purée.
3
In a heavy-bottomed pan, mix the quince purée with the sugar and lemon juice.
4
Cook over medium-low heat, stirring constantly with a wooden spoon for 45-60 minutes until the mixture comes away from the sides of the pan.
💡 Don't stop stirring: the ate sticks and burns easily.
5
When the paste is very thick and you can see the bottom of the pan, remove from heat.
6
Pour into a mould lined with greaseproof paper. Smooth the surface and leave to cool completely. Unmould and cut into portions. Serve with fresh cheese.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.