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Elaborado con piñas maduras cuidadosamente seleccionadas, este dulce de piña en almíbar es perfecto para acompañar postres, helados y yogur, o simplemente para disfrutarlo solo. Su sabor dulce, aroma tropical y textura tierna lo convierten en un clásico de la cocina caribeña.

Trocitos de Piña en Almíbar.

Ingredientes — 6 porciones
• 1 piña grande y madura, pelada y cortada en trozos pequeños
• 2 tazas de azúcar, ajustable al gusto
• 1 taza de agua, 1 rama de canela
• 3 clavos de olor enteros • 1 cucharadita de extracto de vainilla (opcional)
• 1 cucharada de jugo de lima fresco

Preparar la piña
• Pela la piña y retira el corazón. Corta la pulpa en cubos pequeños y uniformes.

Preparar el almíbar
• Coloca el agua, el azúcar, la rama de canela y los clavos de olor en una olla.
• Cocina a fuego medio hasta que el azúcar se disuelva completamente.

Cocinar la piña a fuego lento
• Añade los trozos de piña al almíbar.
Cocina a fuego medio durante 30 a 40 minutos, revolviendo ocasionalmente para evitar que se pegue.
• La piña estará lista cuando adquiera una apariencia ligeramente translúcida y el almíbar tenga una consistencia un poco más espesa.

Finalizar
• Añade el jugo de lima y el extracto de vainilla, si deseas utilizarlo.
• Cocina durante 5 minutos más.
• Retira la rama de canela y los clavos de olor antes de servir.

Enfriar y almacenar
• Deja que el dulce se enfríe completamente antes de servir.
• Guárdalo en un recipiente de vidrio limpio y herméticamente cerrado.

 

Formas de disfrutar el dulce de piña

Este postre de piña combina perfectamente con:
• Helado de vainilla
• Queso crema o queso blanco
• Galletas dulces o bizcochos
• Bizcocho de libra o bizcochos esponjosos
• Pan tostado - Pan de yuca crujiente (casabe)
• Cheesecake (como topping premium)

Consejo culinario

Para obtener un sabor más intenso y una textura perfecta, asegúrate de utilizar una piña muy madura y dulce. Si prefieres un almíbar mucho más espeso, simplemente cocínalo a fuego lento durante 10 o 15 minutos adicionales, removiendo con frecuencia para evitar que se caramelice en exceso. Dejarlo reposar durante toda la noche permite que el postre desarrolle un aroma y un perfil de sabor aún más ricos.

Mermelada Casera de Piña.

Una tradición que vale la pena compartir.
El sabor tropical que nos une.
Elaborada con piñas maduras cuidadosamente seleccionadas, esta mermelada casera conserva el aroma y el sabor natural de la fruta. Es ideal para desayunos, postres y repostería, y puede utilizarse como relleno, cobertura o acompañamiento.
 

Ingredientes.

• 1 piña grande y madura, aproximadamente 1,2 kg, pelada y troceada
• 1½ tazas de azúcar, ajustable al gusto
• ¼ de taza de jugo de lima fresco
• ½ taza de agua 1 rama de canela
• 3 clavos de olor enteros, opcional
• 1 cucharadita de extracto de vainilla, opcional

Preparar la piña

• Pela la piña y retira el corazón.
• Corta la pulpa en trozos pequeños.

Combinar los ingredientes

• Coloca la piña, el azúcar, el agua, la rama de canela y los clavos de olor en una olla de fondo grueso.
• Cocina a fuego medio, revolviendo ocasionalmente, hasta que el azúcar se disuelva por completo.

Cocción lenta

• Reduce el fuego y cocina a fuego bajo durante 45 a 60 minutos.
• Revuelve con frecuencia para evitar que la mezcla se pegue al fondo.

Finalizar

• Añade el jugo de lima y el extracto de vainilla, si deseas utilizarlo.
• Cocina durante 5 minutos más.
• Retira la rama de canela y los clavos de olor antes de servir.

Envasar y almacenar

  • Vierte la mermelada caliente en frascos de vidrio previamente esterilizados.
  • Cierra los frascos herméticamente. Déjalos enfriar completamente antes de almacenarlos.

Importante

Si se pretende comercializar este dulce, debe estar a temperatura ambiente, el proceso de envasado y conservación debe seguir un procedimiento validado de conservación de alimentos. Para una receta de estilo casero, es preferible mantenerla refrigerada.

Consejo culinario

Para obtener una mermelada de piña con un color atractivo y un sabor intenso, utiliza piñas maduras y dulces.El jugo de lima aporta acidez, realza el sabor de la fruta y ayuda a mantener un color más brillante.Si deseas una mermelada más espesa, prolonga la cocción entre 10 y 15 minutos, revolviendo con frecuencia para evitar que se pegue o se caramelice demasiado.Ten en cuenta que la mermelada se espesará aún más al enfriarse, por lo que no es necesario cocinarla hasta obtener una consistencia extremadamente espesa mientras está caliente.

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Horario de trabajo

  • Lun. - Vie. 8:00 Am - 5:00 Pm

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Dominican Stewed Chicken.

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 
vainilla

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredientes
• Wheat flour
• Butter
• Sugar
• Huevos
• Milk
• Estracto de vainilla
• Baking powder
• Salt

Instrucciones paso a paso
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredientes
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• 1 cucharada de orégano seco
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Instrucciones paso a paso• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredientes

• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• 1 cucharada de orégano seco
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Instrucciones paso a paso

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Pollo Guisado Dominicano

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Pollo Guisado Dominicano

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredientes
• Wheat flour
• Butter
• Sugar
• Huevos
• Milk
• Estracto de vainilla
• Baking powder
• Salt

Instrucciones paso a paso
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredientes
• Wheat flour
• Butter
• Sugar
• Huevos
• Milk
• Estracto de vainilla
• Baking powder
• Salt

Instrucciones paso a paso
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredientes
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• 1 cucharada de orégano seco
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Instrucciones paso a paso

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.