Serves 4

Paste

4 quince

1/2 cup water

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3 tsp lemon juice

White sugar

Olive oil

Walnut baguette

Manchego cheese

Black pepper

1

To make the paste, wash the quinces, peel then cut into pieces and put into a saucepan. Add the water and lemon juice. Cover and cook over a moderate heat until the fruit is soft, approximately 30 minutes.

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2

Put into a food processor and pulse until smooth. Weigh this and add three-quarters of its weight in sugar. Return to the pan and cook over a moderate heat, while stirring often until the quince is a deep pink and the paste leaves the side of the pan when stirring. Pour into an oiled pan lined with greaseproof and leave to cool and dry out.

3

Brush olive oil on to rounds of walnut toast then top with the paste, manchego cheese and a grind of pepper.