The label to accompany the quince cheese ( aka quince paste, membrillo and the fantastic Olde Englishe name for it Chardequynce/ Chardquince - literally flesh of quince !) that N and I made as Xtmas presents the other week.
Also tried making Chardewarden or medieval spiced pear paste, but it wouldn't set so couldn't be cut into squares as yuletide gifts. It sits, instead, in a large jar in our fridge and goes very well with blue, salty and goat cheeses. Mmmmmm