Argentina
Arrope
A sweet, syrupy paste from Santiago del Estero, made by boiling carob or chañar pods with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread or cheese.
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Argentina
Chañar
A sweet, syrupy paste from the Argentine northwest, made by boiling chañar fruit with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread, cheese, or alone.
Argentina
Dulce de Batata
A firm, sliceable sweet-potato paste, similar to dulce de membrillo but milder. Eaten with cheese, in facturas, or as a filling for pastelitos and cañoncitios.
Argentina
Dulce de Cayote
A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.
Andorra
Dulce de Membrillo
A firm, sliceable quince paste of quinces and sugar, slow-cooked until deep red. Eaten with cheese, in facturas, or as a filling for pastelitos and pasta frola.
Argentina
Mermelada de Calafate
A Patagonian jam made from calafate berries, deep purple and sweet-tart. Served with toast, cheeses, or as a filling for patisserie in the southern provinces.