The recipe thread
#123
#124
#125
Err nothing. I am not sure if they are even ripe. We had a bad experience once with a quince tart just before our wedding in France (sounds ominous I know :-) ) and I have never since warmed to them. We were basically force fed quince tart by a very nice (but very drunk) B and B owner....enough said 

I won't ask anymore! The membrillo or quince cheese is fairly easy to make and compliments a nice cheese board or can be used in cooking. Mine were a mix or ripe and unripe - took quite a while to peel and lean though as the tree is organic so a few pests to cut out 
Tomorrow I need to start getting the grapes in and the last of the veg.
#126
I won't ask anymore! The membrillo or quince cheese is fairly easy to make and compliments a nice cheese board or can be used in cooking. Mine were a mix or ripe and unripe - took quite a while to peel and lean though as the tree is organic so a few pests to cut out 
Tomorrow I need to start getting the grapes in and the last of the veg.
#127
Fell asleep and the membrillo was in the oven all night
Thankfully it was a low temperature and came out just right
Thankfully it was a low temperature and came out just right
#128
#129
Well...my membrillo is taking its time turning 'ruby red' is is more of a 'rust gold' at the moment :-) It tastes nice though
#130
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