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Large glass bowl of babaco preserves next to a small bowl of them.
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Dulce de Babaco (Ecuadorian babaco or mountain papaya preserves)

Recipe for homemade Ecuadorian dulce de babaco preserves, this fruity dessert is made with babaco (mountain papaya), sugar, cinnamon, water and citrus.
Course Dessert, Sweets
Cuisine Andean, Ecuadorian, Latin American, South American
Keyword Babaco, Dulce, Fruit, Mountain papaya, Preserves
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 cups of babaco preserves

Ingredients

  • 1 babaco
  • 2 cups water
  • 1 ½ - 2 cups sugar, regular or brown if you use regular sugar the preserves will be a lighter color and if you use brown sugar (or panela) they will be darker
  • 1-2 cinnamon sticks
  • Juice of 1 lime
  • 1 piece of orange peel

Instructions

  • Peel the babaco, remove or scoop out the seeds (soft inside part), and cut the babaco into long strips or squares.
    A ripe babaco fruit next to a cutting board with peeled and sliced babaco fruit pieces
  • Blend seeds/insides with 1 cup of water, strain.
  • Combine the babaco pieces, the blended mix, the remaining 1 cup of water, lime juice, sugar, cinnamon and orange peel in a pot over medium heat.
    A pot filled with babaco pieces, sugar, cinnamon sticks, water and orange piel
  • Bring to a boil, reduce to a simmer and cook for 45 min- 1hr.
    Babaco or mountain papaya preserves cooking in a pot on the stove
  • Cook for another 15-30 minutes over medium-high heat to thicken the syrup.
    Babaco preserves simmering in a pot
  • Serve alone or with a side of cheese as a simple dessert. Can also be used as a topping for crepes, pancakes, ice cream, yogurt, etc. You can also use these babaco preserves as a filling for sweet empanadas or for a pie or sweet tarts.
    Overhead shot of a glass bowl of dulce de babaco next to a babaco fruit and small bowl of preserves.