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This is quince cheese, made by the Spanish but also by us in days gone by. It’s easy to make and fills the house with a lovely, honeyed smell. I set mine in a small roasting tin as I then have a good slab from which I can cut pieces. Brilliant with cheeses, game or pâté, it also works well spread onto a joint of lamb before roasting.
Makes: 1.5 kg
The Corker recommends- If you’re serving your membrillo with a slice of Manchego, complete the experience with a luscious sherry.
Typical values per serving:
Per 30g serving
This recipe was first published in October 2007.