(Photo by jlastras)
Those who have taken a liking to the local pastries may have noticed that many come with a filling of Quince Jam (Membrillo). This fruit preserve, which was brought to Argentina by the Spaniards, is very popular in local sweets and deserts, including the aforementioned pastries, quince pies and combined with cheese for the typical “queso y dulce” desert. Allthough it is definitely not as popular as dulce de leche, the crimson sweet tart jam with a grainy texture is the favorite of those who prefer something less sugary and rich. We suggest you try it and if you like it you can take this recipe back home with you as a souvenir.
1 kilo/ 2 lbs of Quince
700 gr/ 3 ½ cups of sugar
1- Boil the quince with the skin on for ten minutes.
2- Rinse and peel the quince, halve and discard the seeds.
3- Process the quince pulp in a food processor or blender.
4- Place the blended quince in a pot and add ¾ cups of sugar for every cup of quince.
5- Cook on very low heat whilst stirring with a wooden spoon for 30-45 minutes or until the quince pulls away from the pot.
6- Pour the quince jam into a wet tube pan and cool.
7- Remove jam from the pan and wrap in foil
8- Serve a slice of quince jam with a slice of cheese or keep in the refrigerator.