I have been serving manchego and membrillo ever since I moved to Boise and could get a steady supply of the stuff (thanks, Boise Co-Op and the Basque Market!)What? You’ve never heard of membrillo? You poor kid. You’re missing out. The full name is dulce de membrillo, but all you have to know is that membrillo is quince fruit, water and sugar (and lemon and/or cinnamon, depending on what you buy) that has been slow cooked into a sugary, quivery mass of orangish-pinkish-reddish deliciousness. It is traditionally (and rightly) paired with manchego cheese from Spain. You can even make a little manchego-and-membrillo sandwich. Or four. It’s great for parties — put out a hunk of sweet membrillo, a chunk of nutty manchego, salty olives and good bread and you practically have a meal. By the way — membrillo often isn’t super cheap, but a little goes a long way. And it lasts for a very long time when stored in the refrigerator.