Image 1 of 1
Membrillo is a sweet, firm, reddish paste or jelly popular in Spain and South America, made by cooking quince fruit with sugar until it thickens. Pride of place on any cheese board, it is traditionally served with hard cheeses, such as Manchego, but is equally good with a blue cheese or pecorino. It can also be used in desserts or cooked dishes.
Size/weight: 170g