Dulce de Membrillo, a type of quince paste, is a traditional Argentinean delicacy that has been enjoyed for generations. Made from quince fruit, sugar, and lemon juice, Dulce de Membrillo has a unique flavor that is both sweet and tart. It is commonly served alongside cheese or bread as a snack or appetizer in Argentina.
However, Dulce de Membrillo is not limited to just savory dishes. It can also be used in a variety of sweet recipes, adding a unique flavor to cakes, cookies, and other desserts. Its versatility makes it a staple in Argentinean cuisine, and its popularity has spread around the world.
In addition to Dulce de Membrillo, another popular Argentinean fruit paste is dulce de batata, made from sweet potatoes. Like Dulce de Membrillo, it can be used in both savory and sweet dishes, adding a unique flavor to any recipe.
In this blog post, we will explore the many uses of Dulce de Membrillo in Argentinean cuisine, including three delicious recipes that incorporate this traditional delicacy. So, whether you are a fan of sweet or savory dishes, Dulce de Membrillo is sure to become a staple in your kitchen.
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Dulce de Membrillo and Cheese Empanadas:
- 1 package of pre-made empanada dough
- 1 cup of Dulce de Membrillo
- 1 cup of shredded cheese (manchego or parmesan)
- 1 egg (beaten)
- Preheat your oven to 350°F (175°C).
- Roll out your empanada dough into small circles.
- Spread a spoonful of Dulce de Membrillo in the center of each empanada.
- Sprinkle shredded cheese on top of the Dulce de Membrillo.
- Fold the empanada dough over and press the edges together with a fork.
- Brush the top of each empanada with the beaten egg.
- Bake the empanadas for 20-25 minutes or until golden brown.
Dulce de Membrillo and Cream Cheese Toast:
- 2 slices of bread
- 2 tablespoons of cream cheese
- 2 tablespoons of Dulce de Membrillo
- 1 tablespoon of honey
- Toast your bread until golden brown.
- Spread the cream cheese on the toast.
- Add a spoonful of Dulce de Membrillo on top of the cream cheese.
- Drizzle honey over the Dulce de Membrillo.
- Serve and enjoy!
Dulce de Membrillo and Almond Cake:
- 1 cup of all-purpose flour
- 1/2 cup of almond flour
- 1/2 cup of sugar
- 1/2 cup of unsalted butter (room temperature)
- 2 eggs
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of Dulce de Membrillo
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, mixing until well combined.
- Pour half of the batter into a greased 8-inch cake pan.
- Spread the Dulce de Membrillo over the batter.
- Pour the remaining batter over the Dulce de Membrillo.
- Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
In conclusion, Dulce de Membrillo is a versatile and delicious ingredient in Argentinean cuisine that can be used in both sweet and savory dishes. Its unique flavor and texture make it a favorite among locals and tourists alike. By incorporating this sweet into your recipes, you can add a touch of Argentinean tradition to your cooking. Whether you enjoy it on its own or as an ingredient in a recipe is a must-try for anyone who loves exploring new flavors and cuisines.