There’s a surplus of membrillo in fridge. Slabs of the stuff; I could probably tile the utility room with this year’s batch alone. Perhaps I could use that spare jar of damson jam as grout? Anyway, i’m saving a good wedge for the Christmas cheeseboard, but a simple cocktail made from membrillo, clementine juice and fizz is a great seasonal twist on the classic Bellini.
Oh ho. Oh ho ho ho ho. Just getting into the festive spirit ;) Plenty of membrillo in the house - now just need to find clementines which, sadly, are not ordinarily found in the hedgerows around here...
ReplyDeleteGorgeous. I have the same problem! Look up pastellitos de membrillo as another way of using it. They turn out like tiny (tho much prettier) jam doughnuts.
ReplyDeleteDare I ask - what is membrillo?
ReplyDeleteLoving the colourful shots lately! :)
It's quince paste - you might have had it with cheese? Thanks for the tip Lia; Ottolenghi did a nice looking membrillo & stilton tart in the Guardian on Saturday too...
ReplyDeleteI want that now!
ReplyDeleteFantastic recipe!! I made my very first batch of dulce de membrillo this year and this will be a great way to use some of it :) Maybe even with a Cava to "spanish it up" ;) Great post!
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