This is one of the most recognized desserts in Argentina because it is delicious, economical, and quick to make. Known as 'Vigilante,' 'Martín Fierro,' or 'Queso y Dulce' depending on the region and variation, it can be prepared with either sweet potato paste or quince paste.
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Place the whole quinces in a large pot of water and boil them until they are tender (prick them and if they are tender, they are cooked).
Remove the quinces from the water, peel them, and scoop out the pulp. You should have about 1.5 kg of pulp.
Mash the pulp thoroughly and mix in the lemon zest.
Transfer the mixture to a wide, heavy-bottomed pan.
Add the sugar and cook over medium heat, stirring constantly with a wooden spoon for about 30 minutes.
When the mixture begins to pull away from the sides of the pan and becomes thick, it’s ready.
You can cook it a little longer if you prefer a deeper reddish color.
Pour the mixture into loaf pans or molds to form rectangular blocks.
Let cool slightly, then refrigerate for 24 hours to set.
Once set, unmold and slice as needed. Optionally, you can sprinkle or roll slices in sugar for a decorative finish.
Use a cheese that complements the sweetness of the quince, such as a mild cheese.
Experiment with using sweet potato paste as an alternative to quince.
What type of cheese works best with quince paste?
A mild cheese such as fresh cheese or cream cheese complements the sweetness of the quince paste well.
Can I use a different paste instead of quince?
Yes, you can substitute quince paste with sweet potato paste for a different flavor profile.
How should I store leftover slices?
Keep leftover slices in an airtight container in the refrigerator. They will keep for up to 5 days.
What can I serve with this dessert?
This dessert pairs well with a cup of coffee or tea.
Is any special equipment needed for this recipe?
No special equipment is required for this recipe.
