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Keeping busy and using the last of the quinces

Peeled and sliced and boiled in water with lemon juice

Then boiled again with sugar and more lemon juice until thick and bubbling and then placed in lined trays

Left to set overnight and this morning cut and stored in airtight boxes

This is a Sephardi recipe called Bembriyo

Also known as candied quince paste. It was sent to me by a London friend whose family used to make the sweet during quince season – probably in Greece

One thought on “Keeping busy and using the last of the quinces”

  1. In Spain it is called membrillo and is served with Manchego cheese. I bought it last in Neal’s Yard after a reception at Fishmonger’s Hall.

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