Price: $4.95

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La Boqueria Quince paste with Orange 

Origin - Spain

Produced in Murcia Spain by the MEMBRILLO EMILY. A family run company with more than 50 years experience in producing handmade desserts.
For centuries quince has been the basis for making one of the most delicious and healthiest desserts Spanish cuisine can offer.

Colesterol-free, perfect food for people with high cholesterol. Several studies confirm that the soluble fibre in quince paste helps to lower blood cholesterol levels.

Gluten-free, which makes it a healthy breakfast, dessert or snack for people with gluten intolerance. 

Fat-free, since it is made from fruit and sugar. Neither of these ingredients contains fat. Fruit provides natural fibre and minerals, whilst sugar gives us energy to survive the day and food for our brain. 

Rich in Natural Fibre, so it helps our body work properly. Quince provides much more fibre than other fruit, such as peaches, apricots or plums. It combats Intestinal Disorders. Quince Paste contains a large amount of fibre, Phosphorous, Potassium and Iron, essential minerals that will help you to keep your muscles and bones in perfect condition. Quince Paste also contains a significant amount of Vitamin C, which we need to assimilate iron into our blood.


Summer salad.

200 g lamb’s lettuce
12 cherry tomatoes.
150 g Manchego cheese.
100 g quince paste.

2 walnuts, shelled.
Salt, olive oil and balsamic vinegar.
2 walnuts, shelled.
Salt, olive oil and balsamic vinegar.
Cut the cheese and quince paste into cubes. Mix with the lamb’s lettuce. Decorate with the walnuts and cherry tomatoes, and dress to taste.


Cheese, walnut and quince salad.

1 lettuce.
1 tomato.
150 g cheese (cottage, soft or cured).

100 g quince paste.
50 g walnuts, shelled.
Salt, olive oil and cider vinegar
Slice the lettuce and tomato. Dice and add the cheese and quince paste. Chop and add the walnuts. Finally dress to taste.

Quince Crème Caramel.

8 eggs.
½ litre/17½fl oz of milk.
½ litre/17½fl oz of cream.

200g/7¼oz of quince paste.
200g/7¼oz of sugar.
Lemon juice.
Mix the chopped quince paste and the milk to an even paste. Add the cream and eggs and mix well. Do not beat. Make the clear caramel syrup using the sugar and a few drops of lemon juice. Line the moulds with the syrup and pour the quince mixture into the moulds. Place the moulds in a bain marie inside the oven and cook for 20 minutes at 180ºC/350ºF

Cheesecake with Quince Paste.

250g/8¾oz of frozen shortcrust pastry.
200g/7¼oz of quince paste.
200g/7¼oz of soft cheese.

3 eggs.
4 spoonfuls of sugar.
Line a cake tin with the pastry. Prick the pastry with a fork. Preheat the oven to 200ºC/390ºF. Cut the quince paste into slices and lay them in the tin. Lay the slices of cheese on top. Whisk the egg yolks with the sugar. Beat the egg whites until stiff and mix in with the egg yolks and sugar. Pour the mixture on top of the cheese and quince jelly. Bake for around 40 minutes. Prick the surface of the cake two or three times while it is in the oven to make sure the centre bakes properly.