Dessert: Mexico – Morelos (Central Mexico) – Ate de Morelos (Morelos Fruit Paste)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 6 hrs

Total 7 hrs 10 min

Ingredients

- 2 lb (900 g) ripe guavas, halved and seeds reserved for straining
- 1 lb (450 g) quince, peeled, cored and chopped
- 3 cups (600 g) granulated sugar
- 1/4 cup (50 g) piloncillo, finely grated (or packed dark brown sugar)
- 1 cinnamon stick
- 2 tbsp (30 ml) fresh lime juice
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (16 g) cornstarch
- 3 tbsp (45 ml) water (for cornstarch slurry)
- 1 tbsp (15 g) unsalted butter (for greasing the mold)
- 1/4 cup (50 g) granulated sugar for dusting (optional)

Instructions

Short Description:
A dense, chewy fruit paste made from locally sourced guava and quince, slowly cooked with sugar and a touch of piloncillo and cinnamon until it becomes a vibrant, sliceable confection. Traditionally cooled in a mold and cut into squares or wedges for serving.

Regional Notes:
The Morelos version emphasizes locally grown fruits (here guava and quince) and a long, slow reduction to create a very dense, chewy texture and bright flavor; a small addition of piloncillo and careful reduction distinguish it from lighter, jellied ates found elsewhere. This recipe reflects the heavier, sliceable paste commonly made in Morelos home kitchens.

1. Rinse fruit. Peel, core, and chop the quince into 1-inch pieces. Halve the guavas and remove any large stems; the small guava seeds will be strained out later.
2. Place the quince, guava halves, cinnamon stick, and 1/2 cup (120 ml) water in a medium saucepan. Bring to a gentle simmer over medium heat, cover, and cook 20–30 minutes until both fruits are very soft and fragrant, stirring once or twice.
3. Remove from heat. Discard the cinnamon stick. Puree the cooked fruit in a blender or food processor until very smooth (work in batches if needed). Press the puree through a fine-mesh sieve or food mill into a bowl to remove the guava seeds and any fibrous bits; scrape the underside for all the pulp. You should have about 3 to 3 1/2 cups of smooth puree.
4. Return the strained puree to a heavy-bottomed wide saucepan or skillet. Add the granulated sugar, grated piloncillo, and salt. Stir over low heat until sugar dissolves.
5. Increase heat to medium-low and cook the mixture, stirring frequently and scraping the bottom, until it thickens and darkens in color—about 30–45 minutes. Reduce the heat if the mixture begins to stick or smoke. The goal is a thick paste that pulls away from the pan.
6. Mix the cornstarch with the 3 tbsp (45 ml) water to make a smooth slurry. Stir the slurry into the simmering fruit paste and continue cooking for 3–5 minutes until the paste becomes very glossy and noticeably thicker. Add the lime juice, stir briefly, and remove from heat.
7. Grease an 8 x 8 inch (20 x 20 cm) square baking pan or an equivalent shallow mold with the butter; line with parchment if desired. Pour the hot paste into the prepared pan and smooth the surface with a spatula.
8. Let cool at room temperature until no longer steaming, then cover and refrigerate at least 6 hours or preferably overnight to fully set to a dense, sliceable texture.
9. To serve, invert the set ate onto a cutting board, peel off the parchment, and cut into 8 equal squares or wedges. If desired, toss pieces lightly in the 1/4 cup (50 g) granulated sugar to prevent sticking.
10. Store wrapped tightly in plastic or an airtight container in the refrigerator for up to 2–3 weeks; keep layers separated with parchment if stacking.