Ingredients
Dulce de membrillo
- 1.5 kgripe quinces, rubbed of their down
- granulated sugar, weighed to match the cooked quince pulp
- juice of 1 lemon
- 200 mlwater
To serve
- 400 gqueso fresco, queso cremoso or a young Mar del Plata cheese, in 1 cm slices
- a block of the set quince paste, in 1 cm slices
Optional
- walnut halves
- a small glass of sweet wine or a cortado
Directions
- Quarter the quinces without peeling or coring, put them in a pan with the water, cover and simmer for 35 to 45 minutes, until a knife goes through easily and the flesh has turned from cream to pale salmon.
- Return the pulp to a heavy, wide pan with an equal weight of sugar and the lemon juice, and stir over low heat until the sugar has dissolved completely.
- Cook over medium-low heat for 45 to 60 minutes, stirring often with a long wooden spoon and standing back, because the paste spits. It is ready when a spoon dragged across the base leaves a clear channel that closes only slowly, and a blob dropped on a cold plate holds a firm dome.
- Pour into a lined shallow tin to a depth of 3 cm, smooth the top and leave uncovered at room temperature for 24 hours to set, then wrap and keep in a cool place; it will improve for weeks.
Technique
- This is the postre del vigilante, so called because it was the quick, cheap dessert eaten by the night policeman on his round. The names Martin Fierro and vigilante are used interchangeably, and which came first is disputed.
- The cheese must be mild, fresh and slightly salty. A mature or strongly flavoured cheese fights the fruit paste rather than balancing it.
- Do not reduce the sugar. In a quince paste it is the setting agent as much as the sweetener; a low-sugar version stays as a spoonable jam.
Substitutions
- Dulce de batata, sweet potato paste, is the equally traditional alternative and is often served alongside the quince so people can choose.
- Shop-bought membrillo works perfectly; buy a firm block that can be sliced rather than a soft jam.
Variations
- In Cordoba and the north the pairing is often made with fresh goat cheese and cayote or fig preserve.
- A Uruguayan and Entre Rios version presses the cheese and paste together and fries the slices briefly in butter.
History
Also called postre vigilante; the pairing of cheese with membrillo arrived with Spanish and Italian immigrants.
Frequently asked questions
What is Queso y dulce?
Queso y dulce is a dessert from Argentina: slice of fresh cheese with quince or sweet-potato paste. Also called postre vigilante; the pairing of cheese with membrillo arrived with Spanish and Italian immigrants.
How long does Queso y dulce take to make?
Queso y dulce takes 30 min of preparation and 1 hr 30 min cooking plus 24 hr setting of cooking. The recipe makes 6 servings, plus about 1 kg of quince paste. It is rated medium to make.
What can I substitute in Queso y dulce?
Yes, within limits. Dulce de batata, sweet potato paste, is the equally traditional alternative and is often served alongside the quince so people can choose. Shop-bought membrillo works perfectly; buy a firm block that can be sliced rather than a soft jam.
What is the most important thing to get right in Queso y dulce?
The cheese must be mild, fresh and slightly salty. A mature or strongly flavoured cheese fights the fruit paste rather than balancing it.
