DECEMBER 15: A thin slice of Membrillo will cut through a thick slice of cheese

The Lemon Grove Christmas Advent Calendar, December 15

Membrillo is a delicious, sweet, thick reddish paste made with quince and lemon and a perfect taste and colour for Christmas. 

This slice was bought at local cheese maker @blackwoods running a popup shop @boreplace.

While I made some quince jelly this year, I didn’t try my hand at membrillo despite having seen lots of tempting images from @somersetmembrillo 😊   

The texture is of a soft, slightly grainy jelly and has a delicate floral, honeyed flavour, with tones of other seasonal fruits such as cranberry and and maybe figs. 

Made in blocks, it’s a perfect foil for strong tasting cheese such as Manchego from Spain, for spreading on toast, or to perk up meats.

food apple dark fall
Membrillo is a past made with the quince fruit (pictured), lemon and sugar. Photo by Eva Elijas on Pexels.com
food grapes delicious snacks
Photo by Daria Shevtsova on Pexels.com
Bruce

Food writing, discovering food stories, meeting producers, chefs and food enthusiasts are all part of desire to inspire, inform my readers and fellow food lovers. I am a freelance writer, journalist and published author focusing on the international world of food and drink, culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. Based in London I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.

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