Looking for some authentic Dubrovnik treats? Indulge over candied orange or lemon peel, quince sweets or caramelised almonds - the epitome of Dalmatia and the region of Dubrovnik where lavish orange or lemon trees embellish the gardens. In addition, these traditional sweets go perfectly with all sorts of desserts (such as chocolate cake or sweet Christmas bread) or as a decoration for signature cocktails made by local mixologists.
Popular in winter months, these sweets can usually be found on Dalmatian tables for Christmas and New Year as a way for hosts to greet their guests. Spread the holiday cheer and check out our delicious sweets selection of recipes to prepare these unique, handmade sweets that present the best of Croatian cuisine for your friends and family back home.
Caramelised almonds (broštulani mjenduli)
Combine the water and sugar in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Arancini / limuncini
- Orange/Lemon peel
Peel the fruit and cut the skin into thin strips. Place in water to soak for a few days. Boil in water and then drain. Weigh the orange strips and add an equal amount of sugar and drop of water to the pan with the orange and cook, stirring the mixture until it begins to boil. Allow to drain and then sprinkle with sugar. Air dry.
Quince sweets (Kontonjata od dunja)
- 500 g quinces, washed, quartered
- 250 g sugar
- One lemon (juice and peel)
- Icing sugar, for dusting
In a saucepan, add the quinces and water and cook for approximately 20 minutes. Peel quinces and remove the cores, then press the flesh through a fine sieve. Weigh the flesh and put the quince paste into a clean pan. Add an equal amount of sugar to the quince puree. Return to the boil, stirring, until the puree is reduced to a jam-like consistency. Line a baking dish or tray with baking paper. Put the paste and set aside to dry. After 2 days, turn it over and cover it again with baking paper. Leave for another 2 days. Cut the paste into small squares and dust all sides with icing sugar.