Machacado de membrillo is a traditional Peruvian quince sweet, especially popular on the central and southern coast: quinces simmered with cinnamon, blended with their own cooking water, and cooked with sugar until they set into a firm block that’s cut into slices.
It’s a simple dessert with few ingredients, and it’s ready when the mixture is so thick you can see the bottom of the pot.
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Peruvian Quince Machacado
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Peruvian
Ingredients
- 8 large quinces
- 1 liter of water
- 1 kilo of sugar
- 2 cinnamon sticks
- Juice of 1/2 lemon
- 1 whole clove
Preparation
- Prepare the quinces, wash them and cut them into quarters, removing the core.
- Simmer, simmer the quinces in the liter of water with the cinnamon sticks for 45 minutes over medium heat. Remove the cinnamon and set it aside.
- Blend, blend the quinces with the water they were cooked in and strain the mixture.
- Cook with the sugar, place the mixture in a pot and add the lemon juice, the clove, and the reserved cinnamon sticks. Cook over low heat and pour in the sugar gradually, stirring constantly; once it boils, remove the cinnamon and the clove.
- Cook to the right point, cook until it thickens and you can see the bottom of the pot.
- Mold it, pour the mixture into a mold, let it cool, unmold, and cut into small slices.
Tips for getting it right
- Choose ripe quinces for the best consistency and flavor.
- Add the sugar gradually, stirring constantly so it doesn’t stick.
- Once it starts to thicken, the mixture spatters: cook it over low heat and carefully.
Traditional variations
- Some versions peel and seed the quinces after boiling them, and blend them with as little liquid as possible.
- The most common ratio is an equal measure of puree and sugar.
How to serve
Serve it in small slices, as a dessert or with an afternoon snack.
Recommended sides
- Fresh cheese
- Coffee or tea
Did you know?
In Peru, this firm quince sweet that’s cut into slices is called «machacado».
Frequently Asked Questions
It's a Peruvian sweet made from quinces simmered with cinnamon, blended, and cooked with sugar until firm, then cut into slices.
When the mixture thickens and you can see the bottom of the pot as you stir.
Ripe quinces, for the right consistency and flavor.
