Cajeta de Membrillo. Step 8: Spread cajeta in a mold.

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The Agua de Membrillo is still cooking. I PAM'd this casserole dish.

The cajeta de membrillo needs to cool now to be tested. I cover it lightly then set it outside in the shade. If you're not satisfied with the consistency, put it in the oven for a half hour at 350. It'll dry on top and will cut with a knife. N.b., start with a cold oven and let the heat build to 350. The surface will skin over then bubble up. Watch closely that it doesn't burn now. For a more reasoned approach bring the oven up to 250 degrees then place the cajeta-to-be in for an hour or so, again, keep an eye on the surface that it doesn't tan too much.