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 sugar
1 cinnamon stick
Additional optional spices: cloves, all spice, cardamom pods, etc
Optional aromatic herbs: 1 fresh lemon verbena sprig or dry verbena, other options include lemongrass, lemon balm, etc
Juice of 1 lime
- Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
- For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
- In a medium sized saucepan, over high heat, boil the water, sugar, cinnamon stick, cloves, and other spices/aromatic herbs.
- Add the chopped pineapple, the crushed/coarse pineapple pure, and the lime juice.
- Bring to a boil and reduce heat to low. Continue cooking until the liquid reduces and the marmalade/preserve thickens, about an hour. Stir occasionally to avoid burning.