In a small saucepan, combine the membrillo, peaches, 2/3 cup water and the sugar and honey. Cook over medium heat until the quince paste has melted and mixture is well incorporated, about 10 minutes. Puree in a blender and set aside to cool. To serve, swirl the sauce into ice cream or serve as a cheese plate accouterment.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hay Rosie Craft Ice Cream Company