Quince paste is a natural product made from quinces and sugar. It is cooked slowly to form a jelly with a smooth, dense texture.
It combines perfectly with all types of cheese, making a contrast of textures and sweet and savoury flavours.
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Quince paste is called Membrillo in Spanish. The word membrillo comes from the Latin melimelum, which means honey apple and refers to quince or quince preserve. Quince fruit is oval, with greenish yellow skin, similar to a pear or an apple.
Quince paste has been a traditional Spanish delicacy ever since medieval times. Our Quince Paste is made without any preservatives following an ancient recipe by adding a touch of lemon and sugar to the aromatic quince pulp.
The consistency of the jam is quite thick, so it is typically served as a dessert sliced on a small wedge of a Spanish cheese such as a Manchego, Mahón, Cabrales, Oveja or Cabra al Romero (sheep or goat cheese with rosemary) for dessert. It is an easy, tasty bite that is pleasing to the eye. The sweet, slightly sour taste is nicely complimented by the mild, savory flavor of the cheese. Membrillo can also be used on bread and in pastries.
STORAGE AND CONSUMPTION:
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