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.
1 whole pineapple
½ cup of water
½ cup caster sugar
1 cinnamon stick
2 cardamom pods
1 fresh lemon verbena sprig
Juice of 1 lime
- 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.