What is Dulce de Membrillo?
Dulce de membrillo is a sweet dessert that consists of a solid sticky fruit paste. Dulce de Membrillo is made of quince, fruit type, South America, especially in Argentina, popular. The term membrillo means "quince" in Spanish and the dessert is sometimes called quince. Although often consumed, this dessert can also be used as a spread due to its texture. Often, however, lemon or lime juice is often added, and instead the juice from the torture is used. Occasionally other flavors such as vanilla are also included.
To make a dulce de membrrillo, quinces first cooked or baked. The fruit can be cooked whole, or can be half or neighborhoods first. Baking is done with the whole fruit after it is washed thoroughly. Normally the fruit is core and after cooking the skin peeled.
After removing unwanted parts, remainning fruit is placed in a kitchen robot to create a pulp. The pulp may be used immediately but is usually for the first time proset. Once the amount of pulp is measured. Because the amount of sugar used is equal to the amount of pulp, the amount of pulp determines the amount of sugar required.
The pulp is then placed in a large pot. Sugar and juice are added to the pulp and the juice is added and the mixture is boiled. Frequent or constant mixing is essential to prevent the mixture from sticking to the bottom of the pelvis. Some versions recommend placing the mixture in the tray and baking at very low temperature after cooking to add additional strength. However, most versions do not propose it.
Alternatively, Dulce de Membrillo can be made in a microwave. The pulp is placed in a microwave container and covered. It is added for a short time before the IS sugar. Then the quince-cukra mixture re-heats. The microwave is stopped every few minutes to mix the mixture.
After completion, Dulce de Membrillo is inserted into a loafor a similar container and leave to cool. In order to set, the pan is placed in the refrigerator and left to cool overnight. When setting, the dessert can be removed from the pan and sliced. The residues can be cooled for months, but should be firmly wrapped in a plastic packaging or in an airtight container.