Ever since I started making quince jelly people have been telling me about membrillo, a quince paste that is practically the national snack of Spain when paired with Manchego, sheep’s milk cheese. Nicky and Melissa have written about membrillo, enough to inspire me to go to Whole Foods and buy some to try for myself. Oh my gosh. If you have never tried membrillo with Manchego, get yourself to the nearest Whole Foods or other specialty market and buy some. If I lived in Spain I would eat this every day. Once you’ve tried it, you’ll see what all the fuss is about, and you may even be motivated to try your hand at making some, which is exactly what happened to me.
Not familiar with quince? It’s a hard fruit that looks sort of like a cross between an apple and a pear. You can’t eat them raw, only cooked. They cook up pink and have a wonderful sweet floral aroma. Like apples and pears, they’re in season during the fall.
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