Machacado de membrillo, also known as dulce de membrillo or codoñate, is a traditional sweet from Argentina’s Cuyo region, made by cooking quince pulp with sugar until it forms a compact block.
It’s so important in the Cuyo region that competitions are held specifically dedicated to this sweet, celebrating its artisanal tradition.
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Argentine Quince Paste
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 1 kg of quinces, washed and quartered (about 2.2 lb)
- 1 kg of sugar (equal amount to the pulp obtained) (about 2.2 lb)
- 1 of cinnamon stick
- 2 of whole cloves (optional)
Instructions
- Cook the quince, place the quartered quinces in a pot with water and the cinnamon stick, and cook over medium heat for 45 minutes.
- Process, blend the quince together with the cooking water, and strain the mixture.
- Weigh the puree, measure the amount of puree obtained and add an equal amount of sugar.
- Cook the paste, place the puree with the sugar in a pot together with the cloves and cinnamon, and cook over medium heat.
- Check doneness, stir constantly until you can see the bottom of the pot when the spoon passes through, a sign it’s ready (about 30 minutes).
- Mold it, pour the hot mixture into a mold and let it cool completely.
- Unmold, once cold and firm, unmold and cut into small slices.
- Serve, serve on its own or with cheese.
Tips for getting it right
- Stirring constantly during the final cooking stage keeps the paste from sticking and burning at the bottom of the pot.
- The doneness point is recognized when the bottom of the pot is visible for a few seconds after the spoon passes through.
- Using an equal amount of sugar to quince puree ensures the firm consistency characteristic of machacado.
- Letting it cool completely before unmolding makes it easier to cut into clean slices.
Traditional variations
- In Argentina it’s traditionally paired with cheese, forming the dessert known as “vigilante.”
- In other Spanish-speaking countries it’s known as carne de membrillo, ate de membrillo, or codoñate.
How to serve
Machacado de membrillo is served sliced, on its own or with cheese, as a dessert.
It’s a highly valued sweet in the Cuyo region, where competitions are even held dedicated to its production.
Recommended sides
- Fresh cheese
- Walnuts
Did you know?
The Cuyo region held the “Membrillos del Sol” competition, dedicated exclusively to celebrating the tradition of this sweet.
Machacado de membrillo goes by different names depending on the country: carne de membrillo, ate de membrillo, codoñate, or cotognata.
Frequently Asked Questions
It's a compact sweet made by cooking quince pulp with an equal amount of sugar until it forms a firm block.
It's ready when the bottom of the pot stays visible for a few seconds after the spoon passes through, before the mixture covers it again.
It's traditionally paired with cheese, forming the classic dessert known as "vigilante" or "queso y dulce."
It's important enough that competitions, such as "Membrillos del Sol," are held dedicated exclusively to celebrating its artisanal production.
