Chef at 10:09, 21 May 2014

2014-05-21T10:09:09Z

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|title=Dulce de membrillo: Cooking Wiki
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|description=Dulce de membrillo or carne de membrillo or ate de membrillo in Spanish, marmelada in Portuguese, codonyat in Catalan, cotognata in Italian and
}}


[[Image:Dulce de membrillo.jpg|300px|thumb|right|Image title]]

Dulce de membrillo or ''carne de membrillo'' or ''ate de membrillo'' in Spanish, ''marmelada'' in Portuguese, ''codonyat'' in Catalan, ''cotognata'' in Italian and ''membrilyo'' in Tagalog, is a sweet spread or a [[dessert]] ([[quince]] paste, quince jelly, [[quince]] candy or [[quince]] meat).

Traditionally and predominantly from Portugal, [[Italy]] (exported when the South of Italy was part of the Kingdom of Aragón) and [[Spain]], '''dulce de membrillo''' is a firm, sticky, sweet reddish hard paste made of the [[quince]] (Cydonia oblonga) fruit. Dulce de membrillo is also very popular in [[America]], in [[Brazil]] (as marmelada), [[Uruguay]], [[Argentina]], [[Chile]], [[Peru]], and [[Mexico]] and in Israel, as a typical Sephardi dish.

Dulce de membrillo is made of [[quince]] fruit, [[sugar]] and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste. It is sold in squares or blocks, then cut into thin slices and spread over toasted bread or sandwiches, plain or with [[cheese]], often served for [[breakfast]] or as a snack, with [[manchego cheese]] or [[mató cheese]]. It is very often used to stuff pastries.

Guava cheese, although it contains no quince fruit, is also called membrilyo in the Philippines, a former Spanish colony, where it forms a part of the traditional nochebuena array on Christmas Eve.
===See also===
* [[CubanCuisine.co.uk]]
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]
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Dulce de membrillo - Revision history

Chef at 10:09, 21 May 2014