The Spanish Cookbook

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Membrillo

(Quince Jelly)

1 ? kg ripe quinces

1 ? kg sugar

water

Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender. Off the heat, use a hand blender to purČe the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool. Serve with a mild Spanish cheese, such as Manchego fresco (uncured), or spread on bread as jam.