I used to have jam going with bread (rather than peanut butter) because jam has a special refreshness of fruit and also, a delicated texture.
Last time I made some
rose petal jam and this time I got my-lazy-self a box of quice paste (membrillo).
Quince paste is a Spanish delicacy. Apparently it is a thick jelly made of overwhelmingly fragrant fruit called quince, which has honey and vanilla overtones. People usually pair quince paste with a Manchego or blue cheese to make it truly shines.
My breakfast on a lazy saturday - wheat bread covered by slices of quince paste and salted butter. Wholesome. My advice is, warm the bread beforehand and the butter should be frozen as icy cold, while the thick jam has to be cut in very thin slices - otherwise the taste would be too strong and becomes sour.
