Firstly here is your fact of the day! Historically marmalade was made with quinces and the English word marmalade comes from the Portuguese word “marmelada” meaning quince preparation – but these days marmalade is more associated with oranges.
Quince marmalade (or Membrillo as it is sometimes known) comes in a more solid form than traditional marmalades. It is easily made by cooking up quinces with sugar, lemon juice and lemon zest , where eventually it becomes firm enough, so that when it cools it holds its shape. It has a sweet but astringent taste making it an ideal partner for cheese.
In Spain it is popular to serve quince marmalade with Manchego – but here at The Cheeseboard Magazine we find it goes down particularly well with Brie.
Why not give it a try – it’s a particular Christmas favourite in Provence.