Quince cheese

Quinces are hard, fragrant fruits that cannot be eaten raw but are rich in pectin. They are cooked until soft, puréed, then simmered with sugar for a long time, stirring often, until the paste turns deep amber and pulls away from the pan. It is poured into a mold and left to set firm.

In Spain, thin slices of membrillo are served with Manchego cheese. Similar pastes are made in Portugal, Italy, the Balkans and Latin America. It keeps for months wrapped in the refrigerator.