Also known as dulce de piña, this chunky pineapple marmalade or jam is full of flavor from the spices and lemon verbena. It goes great with bread, crepes, ice cream, and also with cheese. A very common dessert in Ecuador is cheese with fruit marmalade, the cheese used is a very fresh cheese called quesillo. Nicolas made crepes for dessert last night and we had this homemade marmalade on them.
Ingredients:
1 whole pineapple
½ cup of water
½ cup caster sugar
1 cinnamon stick
2 cloves
2 cardamom pods
1 fresh lemon verbena sprig
Juice of 1 lime
Preparation:
- Peel and core the pineapple, discard the core and peel.
- Cut half of the pineapple in small squares and blend the remaining half to obtain a puree.
- In a medium sized saucepan, over high heat, boil the water, sugar, cinnamon stick, cloves, cardamom pods and lemon verbena sprig.
- Add the chopped pineapple, the pineapple puree, and the lime juice.
- Bring to a boil and reduce heat to low, simmer until the liquid reduces and the marmalade thickens, about an hour. Stir occasionally to avoid burning.
Other recipes:
How about using the pineapple core and peel in ‘quaker’ – the oatmeal drink?
Hi Paulj, that’s a great idea, I’ve never had quaker that way, mainly we would make quaker with naranjillas, but as a kid we would take the pineapple peels and the core and boil them with water and some sugar to make a “fresco” or drink, it was so easy to make.
While I was reading your fabulous site, I remembered I had some pineapple in my refrigerator, which no one wanted to eat anymore. I made some chicha de piña and with the rest of the pineapple made some marmalade… delicious! Got me back to when I was a kid living in beautiful Ecuador. Sometimes we know things, but just forget in the midst of our daily lives, and even though I love to cook, and cook a lot of ecuadorian food, some dishes where gone with my mom and grandma. Thank you so much for giving us all these wonderful receipes and reminding us (ecuadorians) from where we come