1. Lovely words and recipe, Amanda. I really love quinces but must admit I have never tried membrillo, and the association of it with Manchego is a classic, but I have yet to try that too! It looks quite delicious, and I love cheese + jam/marmalade so I am sure I would love this. Unfortunately, I doubt whether I can find quinces in France at this time of the year to try your recipe, I will just have to hope that by next fall my parents’ tree yields more fruit than it did last year! 🙂

    • Hi Darya! That is so cool that your parents have a tree. I didn’t think I could find quinces either so when I saw them I grabbed a few. There’s no picture of them because they were a little bruised, but I couldn’t believe they were here! You would love membrillo. It takes such a long time to make, but it’s well worth it!

      • If I could have cut myself a slice of yours with a nice piece of cheese I would have done. If I was in your kitchen with you I would ask; did you keep yours on a low as heat as possible? Standing there stirring it for all you are worth to stop it catching allows you to cook a little longer getting that deeper colour. Also don’t forget quince’s come in different varieties and some don’t colour as deeply as others. That’s the beauty of cooking for yourself, you can change it each time to suit!! In a restaurant you have to produce the same dish the same way every time at home you can play around. The taste is the most important.

        • Very good points! Thanks, Maria. It was low heat, but at the end, I got a little impatient, which got the best of me. Your blog is such an amazing resource. I’d love to come into your kitchen and observe. I definitely will try this again since I ate most of it already. The next time i see quinces I’ll see if it comes out differently.

          • If ever you are in London. Not everything I make turns out as I would like it. I have learnt over the years to keep a notebook and add little reminders because by the time next year or season comes round I have forgotten, I think I won’t but I do every time.

  2. Hmmm lovely you made your own quince paste? I have to say I love making jams etc, but I buy my membrillo because tis so easy to get good membrillo here in Spain (and so hard to get fresh quince). As in your picture it goes so well with Manchego cheese, Spanish fresh cheese, and I recently had this thing for throwing in some membrillo sometimes in what I’d be cooking. Have a lovely evening!

    • Omg that sounds lovely. I can get good membrillo here too in the specialty stores, but I wanted to try it just once. It’s labor intensive. But i really do love it. We have the quince scarcity problem here too. This was a random find so I felt like I just had to. Thanks so much for your comment!

  3. So good. This brings me back to sitting at a bar in Salamanca, watching Madrid v. Barcelona on TV and enjoying a 2 euro glass of wine that came with a simple toast topped with Manchego cheese and membrillo. What a classic, awesome combination the evokes great memories.

    • Thanks, David. I know, it brings me back too. It’s so unfair how good wine is so much cheaper in Spain and how good food is everywhere. This was definitely a nostalgic endeavor. Thanks for commenting. I love that you guys are enjoying Jerusalem over at the NYFJ.

  4. Love this post Amanda. Very exciting you found quince this time of year. Beautifully narrated and photographed. We have a quince tree (as well as an apple and pear) in our playground at the school where I used to teach and it was quite a site to see the young children play with the fallen fruit in the fall. They would “play cooking” with them, and smash them into what resembled applesauce! Thankfully we did get some off the tree to take home before the little ones got to them! Didn’t realize Manchego was so photogenic! It certainly is!

    • Thanks so much for your thoughtful comment as always. What a wonderful thing to have a quince tree. I love that. I had crab apple trees growing up, but I never thought to do anything with them. That’s so cute that the kids played cooking. Maybe one day they’ll read your blog 🙂

  5. I love membrillo (and the Chocolove dark chocolate in your picture!). Manchego is the best accompaniment to the quince paste! I have a post about this, too… Great minds think (and munch) alike! Nice, Amanda – lovely photos and prose.

  6. Yes! Manchego and Quince Paste! Especially after a rich dinner this is just the thing–the sharp salty flavor of Manchego with the sweet flavor of the quinces. I applaud your ambition. Happy Valentine’s Day! Ken

    • Aw. It’s more of a paste than a jelly. They always describe it as a paste when you are stores or restaurants. It’s semi hard. That’s the best explanation I have. Very tasty no matter what you call it.

  7. Hi Amanda, great post! Thanks for your note which let me know of our similar Valentine’s Day posts! Membrillo is fantastic, I too ate my quince paste with Manchego, a wonderful pair! But,, for the “Romeo and Juliet” pastries I needed to use a soft cheese, like goat. I wondered about trying the pastries with other soft cheeses (like brie, for ex.) pairing it with either the quince or the guava pastes, but have not tried either combination yet. That’s the fun about cooking and baking, there’s so much room for exploration! 🙂

    • Thanks for checking it out. I was impressed by your guava paste and the similarity of our sentiments. Oh I wound love any of those combos right now! Brie is definitely a favorite too. I’m coming over when you experiment! Last night out of nowhere I made madeleines at midnight just fir fun.

  8. Fig & Quince

    Maria Dernikos IS lovely. And so are you. And so are quinces. And so is this recipe! And how interesting that quinces were given as ritual presents in weddings in Greece. And thanks to you I finally put two and two together re Lady Marmalade!

  9. It’s kind of odd that, although I’ve been all over Spain and lived in London with several Spanish people, I’ve never tasted membrillo before. Or at least I don’t remember trying it. And I can’t find quince where I now live. Even in the superstores. I’ll just have to live vicariously (yes, I’ve read it several times on blogs!) through your post.

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