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Guide to Andalucia > Destinations > Conil > Where
to eat? > Traditional confectionery
Conil. Traditional confectionery
With sweet wines and sherries and perfect desserts sweetened with local
moscatel grapes, Conil’s traditional sweets stand out by their sheer
simplicity, but with an extraordinary taste.
Desserts prepared without preservatives or colouring,
and cooked as they should be, over a long and low heat.
These recipes break a few rules by giving away some of
the darkest, if sweetest, secrets of Conil cookery.
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| Mixed fruits (Macedonia) with
moscatel |
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Ingredients:
2 peaches
2 oranges
1 pineapple
2 bananas
2 apples
2 slices of melon
A glass of sweet wine
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Method:
Peel and cut all the fruit into small cubes.
Mix cubes in a bowl and sprinkle with sweet wine.
Leave mix to soak for one hour.
Serve very cold.
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| Melon in wine |
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Ingredients:
1 large melon
Fruity white table wine, ideally local
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Method:
Slice the melon in half and remove the seeds.
With a spoon or ice-cream scoop, scoop out balls
of melon from one half of themelon and soak in young
white wine.
Cut zig-zags into the other half of melon.
Put the melon balls into the other half of melon
and add a little more wine.
Leave to cool in the refrigerator and serve chilled.
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| Tomatoes in sugar |
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Ingredients:
2 kg red tomatoes
2 kg sugar
Stick of cinnamon
12 cloves
2 cl. water (1/5th litre) |
Method:
Scald and peel tomatoes.
Put tomatoes with cinnamon, cloves and sugar in water.
Cook on a medium heat for half hour, stirring frequently.
Remove tomatoes and chill in the refrigerator. Serve
cold.
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| Dulce of Oranges |
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Ingredients:
Grated peel of 2 oranges
2 egg yokes
2 level teaspoons of sugar
6 eggs (separated; keep 6 whites and 6 yokes aside until later)
6 level teaspoons of sugar
Butter (for cake lining)
30 gr fine flour
Large glass of milk
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Method:
Make a cream by cooking the milk in a non-stick,
non-aluminium, saucepan. Whisk or machine-process the two
egg yokes with two level teaspoons of sugar and the flour.
Add the heated milk.
Stir the cream over a slow heat until it thickens. Leave
to cool and keep aside.
Whisk or process the six egg whites and six teaspoons of
sugar until they form a froth.
In another bowl, whisk or process the six egg yokes and
the grated orange peel, add the cream and mix well.
Using either individual moulds, or a cake tray, with the
moulds rubbed with butter and sugar, fill each mould with
the mix and place in an oven preheated to 180F. Bake for
10 minutes until they rise and become golden-brown. Serve
immediately. |
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| Jalea de naranja y zanahorias |
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Ingredientes:
1 naranja
500 grs de zanahorias
3 cucharadas de azúcar
Un vaso de agua
100 grs de queso fresco |
Method:
Cortar la naranja en trozos grandes sin pelar y la
zanahoria a rodajas.
Poner todo a hervir en un cazo con agua durante veinte minutos.
Una vez cocido, triturarlo y ponerlo al fuego de nuevo, agregándole
el azúcar. Dejar cocer dos o tres minutos más.
Apartarlo y dejar templar.
Meterlo en el frigorífico y dejarlo enfriar al menos una hora.
Servir en copas individuales con más lonchas de queso fresco por encima. |
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| Carne de membrillo |
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Ingredientes:
1 kg de membrillos
1 kg de azúcar
Agua |
Cómo hacerlo:
Pelar y partir los membrillos, quitándoles
el corazón.
Ponerlos a cocer, cubriéndolos de agua, durante quince minutos.
Apartarlos y pasarlos por el pasapurés o por la batidora, una vez blandos.
Añadir el azúcar, que será en cantidad igual al peso de
los membrillos.
Volver a poner a fuego lento y mover de vez en cuando durante una hora aproximadamente.
Cuando la pasta se despegue del fondo estará listo.
Verterlo en un molde y dejarlo enfriar y cuajar. |
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Marbella
Conil
Grazalema
El Rompido
La Herradura
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