Plum-Piloncillo Marmalade and Brie Empanadas

Name: Plum-Piloncillo Marmalade and Brie Empanadas
Cuisine: Mexico
Ingredients: 12 plums, pitted and cut into quarters; 3 tablespoons grated piloncillo; ½ cup (120 ml) red wine vinegar; Grated zest and juice of 1 orange; ½ lime; Pinch of kosher salt; Empanada Dough, made with ⅓ cup (65 g) granulated sugar; Empanada Dough, made with ⅓ cup (65 g) granulated sugar; 2 wheels (10 ounces/280 g total) Brie cheese, preferably Laura Chenel brand, cut into 24 equal portions; 2 wheels (10 ounces/280 g total) Brie cheese, preferably Laura Chenel brand, cut into 24 equal portions; 1 large egg, lightly beaten, for egg wash; Canola or vegetable oil, if deep-frying or pan-frying; Canola or vegetable oil, if deep-frying or pan-frying

Preparation info

Makes
24
Empanadas

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

These dessert empanadas are delicious on their own, but they are even better with a scoop of the hazelnut-horchata ice cream that I use in my Café de Olla Ahogado. You can swap out the plums for peaches, nectarines, or even apricots.

Ingredients

For the marmalade

12 plums, pitted and cut into quarters
1 cup (200 g) granulated sugar

Americas
Mexico
Dessert
Vegetarian

Method

To make the marmalade, roughly chop the plums or pulse them a few times in a food processor. Set aside. In a large saucepan, combine the granulated sugar, piloncillo, and ½ cup (120 ml) water and stir until the sugars are evenly moistened. Place over medium heat and bring to a simmer; do not stir.