These ripe quinces on a friend’s tree soon ended up in our bucket this morning and 4 kilos of them are now in the process of being turned into membrillo – see my post last year for a simple recipe.
olivesandartichokes
A Mediterranean garden – un jardin méditerranéen
olivesandartichokes 
Tat’s a lot of membrillo!
Yes, it is, but it keeps all year, we like it a lot and we usually give some to friends, including the friend who owns the quince trees.
I am not sure what membrillo is .. i shall have to pop over to that other post to see.. have a grand day! c
Our quinces were not good this year, we managed to get about 20 off the tree, last year it was laden. I made quince jelly and froze the fruit that is left for puddings. I have never made membrillo it always sounds like too much trouble but maybe I will try next year, if the quinces are back to normal numbers, I will try it. have a good week Diane.
Sorry your quince crop was disappointing. Hope it’s better next year so that you can make membrillo – it takes time but I don’t think it’s more difficult than making jelly.
love quinces ( and quince trees too, with their wonderfull shell pink blooms and silvery leaves) !
have you ever tried them slowly baked in the oven until they turn amber coloured? a delicious turkish recipe.
greetings
I haven’t tried them like that but I will! Sounds wonderful.
Big Man is very sad that we´ll not be able to make any this year unless we get home soon!
Nice! I’m not a big fan of membrillo, but it is very popular here in Spain.
Oh good stuff… I can *buy* quinces here but they are kind of dear, and I think it is just too hot to grow ’em. Mmmm (and oh my, I remember this post from last year! Guess I’ve been enjoying your blog for quite a while now!)
I still have some I made from your recipe a couple of years ago. I love it with sheep’s cheese from the Pyrenées.
I love the colour and flavour of quince. Sadly we no longer have them