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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.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Makes: 1.5 kg


    • 1.5kg Quinces
    • 750g Granulated sugar


    1. Chop the quinces – there’s no need to peel or core them, but make sure the fur you sometimes find on their skin is washed off – and put them in a large saucepan with just enough water to cover. Simmer gently for 30 minutes or until the flesh is really soft and collapsing. Push the mixture through a sieve with the back of a wooden spoon, then measure the purée – there should be just under 1 litre.
    2. Put the purée back in the pan with 450g sugar for every 600ml of purée. Heat gently, stirring from time to time to help the sugar dissolve, then bring to the boil and cook gently for 30–40 minutes or until the mixture is so thick that if you scrape a wooden spoon through it, the purée parts and leaves a clean line at the bottom of the pan. You need to stir frequently and get well into the edges of the pan to make sure you don’t leave bits that could stick and burn, and be careful not to get splashed by hot, bursting bubbles of purée.
    3. Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars. The membrillo will set firm as it cools and will keep for up to 6 months in the fridge.

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    Drinks recommendation

    The Corker recommends- If you’re serving your membrillo with a slice of Manchego, complete the experience with a luscious sherry.


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