Prosciutto with Manchego and Quince Jelly

Last week I started a new work assignment and one of my new colleagues was kind enough to offer the members of our team some homemade Gelée de coing or Quince Jelly. I had never tried quince before but this jelly is delicious. I am so lucky.


Quince (coing in French) is fruit that resemble apples but are firmer in texture and a vibrant yellow in colour when ripe. They have a stronger flavour than apples and are often added to pies, apple sauce and other apple recipes to enhance the flavour. Quince are usually cooked but can also be eaten raw.

I decided to do a variation of the Spanish tapas which pairs Manchego cheese with 'membrillo' a friut paté made of quince. In this recipe, I added proscuitto ham as the base for the appetizer. I think this is a very good match. I also tried it with some local Luxembourg cured ham and cheese but found their flavours to be too strong for the jelly.


Prosciutto with Manchego and Quince Jelly
Serves 4

4 slices of prosciutto di Parma, cut into 2.5 cm (1”) strips across the width
225 g (1/2 lb) wedge Manchego cheese, chilled
Quince jelly, enough for a small drop on each piece

Fold strips of prosciutto in two to make squares. Heat a non-stick pan and fry the prosciutto until firm and slightly darker in colour (add oil if you don’t have a non-stick pan). Transfer to paper towels to drain. Cut or shave pieces of Manchego cheese to match number and size of pieces of prosciutto. Place cheese on top of prosciutto and top with dollops of quince jelly. Serve warm.