The remaining tourists, Scandinavians for the most part, are in a bliss, and so are we, after the terribly hot summer that we endured under the airco, it is perfect, right now, the abnormally notwithstanding.
It is also quince time, this is the neighbours tree.
In Spain quince is used to make 'dulce de membrillo', which is not a dessert, but is eaten on bread at breakfast. It is delicious with young cheese and walnuts.
You all know that I can't cook, but the making of dulce de membrillo is so simple, that even I can manage. Here is the recipe:
Wash four or five quince's (that makes about a kg) , quarter them, extract the seeds, but don't peel them. Put them in a pan with the juice of one lemon and cook them till soft (about 20minutes). Put them in a colander and let them drain for several hours.
Mince them in the food processor, weight them and measure the same weight of white sugar.
Put the fruit and sugar in a big microwave dish. It will foam a lot while cooking, so make sure that the dish is big enough. Nuke it for 15 minutes at 700 watt. With a wooden spoon, stirr it thoroughly. Repeat this 3 times, one hour in total. At the end it will be thick and beautifully carnelian red. Pour in a wet flat dish and let it cool. The next day it will have the consistency of cheese and will keep for a year or more in the fridge. Enjoy!