Dulce de membrillo
Dulce de membrillo, or quince paste, is a traditional Argentine dessert that has been enjoyed for centuries. This sweet and sticky treat is made from the quince fruit, which is known for its distinctive flavor and aroma. With its bright orange color and dense texture, dulce de membrillo is a versatile ingredient that can be used in a variety of desserts, pastries, and even meat dishes.
The quince fruit grows on small trees or shrubs and is native to the Middle East, but has been cultivated in Europe and other parts of the world for centuries. In Argentina, the fruit is widely grown in the northern provinces, where the warm climate and fertile soil provide the perfect conditions for it to thrive.
In Argentina, dulce de membrillo is a popular ingredient in both sweet and savory dishes. It is commonly used as a filling for cakes and pastries, as a topping for cheese or bread, and even as a glaze for pork or chicken. The sharp, tangy flavor of the quince fruit works perfectly in combination with other ingredients, making it an essential part of Argentina’s rich culinary tradition.
The process of making dulce de membrillo is quite simple, but it does require a bit of patience and attention to detail. The quince fruit is first washed and peeled, then cut into small pieces and cooked with water and sugar for several hours until it forms a thick, caramel-like paste. The paste is then poured into molds or containers and left to cool and set for several hours or overnight.
The result is a rich, flavorful dessert that is both sweet and tangy, with a dense, sticky texture that is perfect for spreading or slicing. Dulce de membrillo is typically served with cheese or bread, but can also be enjoyed on its own as a sweet treat or used as a versatile ingredient in a wide range of recipes.
One of the most popular ways to enjoy dulce de membrillo in Argentina is as a filling for alfajores, a type of cookie sandwich that is filled withdulce de lecheor jam. These delicious treats are a staple of Argentine cuisine and are often eaten as a snack or dessert.
In addition to being delicious, dulce de membrillo is also highly nutritious, as the quince fruit is rich in vitamins, minerals, and antioxidants. It is also low in calories and high in fiber, making it a perfect dessert for those who are watching their weight or trying to eat healthier.
In conclusion, dulce de membrillo is a beloved dessert in Argentina, known for its rich flavor, dense texture, and versatility in the kitchen. Whether you enjoy it on its own or as part of a recipe, this sweet and tangy treat is sure to satisfy your sweet tooth and delight your taste buds.
Ingredients:
- 4 pounds quinces
- 4 cups sugar
- 1 cinnamon stick
- Water
Instructions:
- Wash, peel and core the quinces, then cut them into small pieces.
- In a large pot, add the quince pieces and enough water to cover them. Bring to a boil and cook for 25-30 minutes or until soft.
- Drain the water from the pot and discard.
- Blend the quince pieces until you get a smooth puree.
- Return the quince puree to the pot and add the sugar and cinnamon stick. Mix well.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes a deep reddish-brown color. This should take around 60-70 minutes.
- Remove the cinnamon stick and pour the mixture into a baking dish lined with wax paper or parchment paper.
- Let the dulce de membrillo cool for a few hours until it sets.
- Once set, remove from the baking dish and cut into small squares or slices.
- Wrap each piece in wax paper and store in an airtight container in the fridge. Enjoy on its own, with cheese, or as a filling for pastries.