Ate de Xoconostle

The pulp of almost any ripe fruit is mashed and cooked with sugar until it thickens, poured into a mold and left to cool until it becomes firm. Ate is a candy that originated in the Middle East and has a sugary recipe in every corner of Mexico. In Guanajuato, quince, guava and xoconostle ates are famous. If accompanied with a slice of ranchero or cotija cheese, it acquires an even more attractive flavor.

Directions:

Peel the xoconostles and remove the seeds; wash them and cook them in a pot for 15 minutes. While they are cooking, cut the quinces in half. Remove the gum from the quinces with a spoon. Grind the xoconostles. In a casserole put them in the fire. Add the sugar and stir constantly. Put the gum that was removed from the quinces. Stir until you can see the bottom of the pan. Remove it from the fire. Put it in molds or make rectangles with your hands and place them in cellophane paper.