A fruit-based confectionery common to Spanish speaking regions that is made from quince fruit, sugar and water that is cooked together to become a thick syrup. It is cooled and then formed into blocks or poured into jars. Since the quince fruit is high in pectin, it easily forms a jelly texture when cooled. This paste is commonly referred to as "membrillo" in Spain, which is served as a snack or dessert, providing a somewhat tangy flavor. When served, the quince block is sliced into quarter inch thick pieces and placed on top or between slices of cheese, most often Manchego cheese. Almonds will also often accompany the paste and cheese. In addition to being referred to as membrillo, it is also known as quince cheese, cream, or candy.