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Dulce de membrillo
Dulce de membrillo or Carne de membrillo in Spanish, marmelada in Portuguese, codonyat in Catalan, cotognata in Italian, is a sweet spread or a dessert .
Traditionally and predominantly from Portugal, Italy (exported when the South of Italy was Catalan) 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 eaten in some other countries of America, such as Argentina, Chile, Mexico and Uruguay.
Dulce de membrillo is cooked over a slow fire, made of quince fruit, sugar and water. It is sweet and mildly tart and similar in consistency, flavor 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 mato cheese. It is very often used to stuff pastries.
See also
Quince cheese
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Dulce de membrillo
