Quince paste

There are few better ways to end a meal than with a hunk of bread, a respectable slab of extra-mature Manchego cheese, and a spoonful of homemade quince paste. It’s like Stilton and pear, or Cheddar and chutney—a symbiotic legend. For something more like a dessert, Ana suggests serving freshly made membrillo stirred with requesón (similar to ricotta) and drizzled with honey.