We call it Quince paste. This is made in the artisan fashion by a lovely Catalan couple that has been in business for 6 years. They make their quince paste in 200 kg/batches. The ingredients are: Quince pulp (50%) sugar 48% apple pectin (1%) and concentrated lemon juice (less than .5%). GREAT, REAL FLAVOR packed in 350 gr shrink-wrapped tubs in a lovely old style craft box with a cut out to view the product.

Things to do with Membrillo that don't involve... manchego:

Heart stopping tapas with a quick slice of succulent fois gras on toasts and a bit of Membrillo heated and snarfed-up with a cold glass of CAVA;

Membrillo melted with some dark rum and used as a glaze for pork roast;

Chicken sandwiches with arugula and a thin slice of Membrillo;

Baguette sliced, brushed with fruity EVO, lined with jamon and thin slice of some cheese (manchego?) and Membrillo;

Neil's Yard Dairy's Colston Bassett Stilton (the KING of Blue cheese) Membrillo and walnuts with a glass of port wine for a real dessert;

A PB&M sandwich (Peanut butter & Membrillo!);

Melted with a little butter and maybe some Eau de William to be the fantastic glaze on an apple or as fall comes along pear tart;

Walnut bread spread with a blue cheese butter topped with a thin slice of... Membrillo as an hors d'oeuvre.