DessertsHard

Quince Paste with Cheese

Name: Quince Paste with Cheese
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 500 ml Water; 750 g Sugar; 2 tbsp Lemon juice; 1 kg Ripe quinces; 300 g Manchego or fresh cheese

120 min (30 prep + 90 cook) Hard 10 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Quince paste served with slices of fresh or Manchego cheese.

About this recipe

Ate con queso is a simple yet elegant Mexican dessert. The rich, firm quince paste — cooked slowly until deeply concentrated in flavour — is paired with slices of fresh cheese or Manchego, creating a beautiful balance of sweet and savoury. This timeless combination is a staple of Mexican confectionery.

History & Origin

Ate is a confection from the convent tradition with its epicentre in Morelia, Michoacán, where the nuns of the colonial convents perfected the art of making fruit pastes cooked with sugar from the seventeenth century onwards. Michoacán is famous for its ates made from quince, guava, mango and tejocote, and the city of Morelia holds the title of capital of ate in México. The technique requires hours of cooking in copper pans, stirring constantly until the characteristic firm consistency is achieved — a craft passed down from generation to generation. It is traditionally served in slices accompanied by fresh cheese or manchego, creating the iconic Mexican pairing of sweet and savoury that is enjoyed as a dessert or afternoon snack.

Estimated cost

£8.94

Total cost

£0.89

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

259

Calories

Protein

61g

Carbohydrates

14g

Fat

Fibre

165mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the quinces, peel them and remove the seeds and core. Cut into medium-sized pieces.
2
Place the quince pieces in a saucepan with 500 ml of water. Boil over medium heat for 25-30 minutes until completely soft and easily mashed with a fork.
3
Drain the quinces, reserving a little of the cooking water. Blend or process until you have a completely smooth puree with no lumps.
4
Transfer the puree to a heavy-bottomed pan (traditionally a copper pot, as done in Michoacan). Add the sugar and lemon juice.
💡 A copper pan distributes heat more evenly and helps the ate develop a better colour.
5
Cook over medium-low heat, stirring constantly with a wooden paddle for 45-60 minutes. The mixture will gradually change from a light tone to a deep reddish-orange.
💡 Do not stop stirring for a moment; the ate sticks and burns very easily. Wear long sleeves as it splutters.
6
The ate is ready when you can draw the paddle through the centre and see the bottom of the pan, and the mixture does not immediately flow back together. You can also drop a blob onto a cold plate — it should hold its shape.
7
Pour the hot ate into a rectangular mould lined with cling film or lightly greased. Smooth the surface with a damp spatula.
8
Leave to cool completely at room temperature, then refrigerate for at least 4 hours until firm.
9
Turn out and slice the ate. Serve each slice alongside a matching slice of Manchego or fresh cheese.