Been making...

Dulce de Membrillo, or Quince cheese to you and me. It took ages - cleaning the quince to remove the fuzz...


then chopping (which was hard!), then cooking with lemon juice for 3 hours...



before pushing through a sieve and cooking the pulp with lots of sugar for 30 mins stirring continuously.


But it was worth it. It tasted delicious and impressed my lunch guests when I bought out the cheese, fruit, crackers and membrillo.