Membrillo (quince cheese)

Membrillo or quince cheese is a solid “jelly” and is often eaten with hard cheeses such as Cheddar or, in Spain, manchego.

Preparation Time: 10 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

450 gms          Quinces     

70 ml              Water       

450 gms          Sugar       

Method

Roughly chop the quinces and heat with the water until soft and pulp-like.  Rub through a sieve or mouli.

Measure the amount of pulp achieved and stir in 1 lb of sugar for each ½ litre of pulp.  Over a moderate heat keep stirring until the sugar has dissolved.  Boil rapidly until a set is achieved.