Membrillo

Deep orange-red membrillo, or dulce de membrillo, is ubiquitous in spain and portugal (where it’s called mermelada), usually paired with salty, dry manchego cheese or eaten with toast for breakfast. Often the pieces of membrillo are stacked up, separated by bay leaves, for storage; my Georgia renditions are always too sticky to stack, so I just lay a leaf atop each piece for flavor and aesthetics and wrap in waxed paper.

If you live in a dry climate very