19/10/2025
The "Veranillo de Membrillo" continues! Beautiful early autumn days and gorgeous sunsets mean dinner is still outside (for a few more days at least!) and the local quince is now featuring on Claire's evening menu.
The Veranillo de Membrillo - the little summer of the quince - traditionally runs from late September to early October; but it seems to be getting later and later each year, as the mild autumn weather continues.
Dessert this week has included Poached Quince with star anise, cinnamon, bay and moscatel wine - delicious on its own or with baked Spanish cheesecake! The more traditional use is "carne de membrillo", quince paste/jelly, served with Manchego cheese.
DID YOU KNOW?
Quince is not only delicious but it's a super food too - high in antioxidants, anti-inflammatory and digestive benefits, as well as being high fibre, minerals and a vitamins. Originating in Persia, quince was probably brought to Andalucia by the Romans and then cultivated extensively by the Moors from the ninth century onwards.
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