Hello friends, how are you? Today, in Paulina cuisine we will prepare something homemade and very special: Dulce de Cayote Argentino.
Yes, gentlemen! Today we are going to prepare the Dulce de Cayote recipe like that of grandmothers. That delicacy of the gods, which transports us to the northern Argentine valleys in each tablespoon. Many are afraid of this recipe, because they think it is complicated, but nothing to see.
Today we are going to see and demonstrate what to do Homemade Cayote Dulce It is a pavada if we have the right recipe (which we are going to happen to you today). So prepare the mate, get comfortable and start with this culinary adventure.
About Cayote’s sweet
He Cayote, or AlcayotaIt is one kind of pumpkin But similar to watermelon on the outside, and that inside it has a fibrous pulp that emerges as if it were a hair, hence this sweet is also called “Angel hair” and “Dulce de Alcayota”
It is a sweet originally from South America and is a tradition rooted throughout the Argentine northwest. It is not just a Traditional Recipe for Salta, Jujuy and Tucumánit is part of culture. It is the excuse to get together, the dessert after a good roast, or the gift that takes after a trip to the north.
Each family has its version, its secret. But the base is always the same: patience, love and good fruit. Today we are going to do a Dulce de Cayote recipe that respects that tradition.
The procedure to achieve the strands of Cayote sweet
How do we achieve those Perfect strands And not a puree? After cooking the entire cayoteyou have to let it cool, remove the peel, cut the pulp in half and remove the seeds.
After that process, the best thing is crumble the inside with the hands or with the help of two forksto get all strands to separate. Once the strands of Cayote have been obtained the next step is to cook the candy.
4 characteristics that Cayote’s candy has
- Color: It must be of a Amber golden, bright and translucent. If it is very dark, it went cooking.
- Texture: Threads, strands and more strands! It must be fibrous, in the pasto. They have to be able to “comb” fibers with the fork.
- Flavor: Sweet but not cloying, with the characteristic flavor of the fruit and, if they are encouraged, a Citric touch of lemon.
- Consistency: You have to have a body, a Thick syrup that binds the strands but without being a solid block.
Possible uses of the homemade dulce
- Regional desserts: He is the protagonist in Sweet empanadillas Salteñas, Tucumanos or Jujeñas, where it is combined with nut and crunchy mass. A bomb.
- With cheese: If they are from the “sweet + cheese” club, as the beloved vigilant dessert, they will love the Cayote sweet with cheese or goat cheese. Unbeatable northern combo.
- In cakes or cakes: It can be used as filling of cakes, cake or sweet cupcakes, to give them that fibrous and caramelous touch.
- With nuts: He Dulce de Cayote with nut It is an exquisite combination for the contrast of flavors, but it can also go very well with almonds or chestnuts.
- To accompany infusions: It goes wonderfully with matehas o caféespecially in fresh afternoons where one gets half nostalgic.
10 final tips for a perfect cayote candy
- Choose the Cayote well: Find one that has the shell hard and without blows.
- The proportion of sugar: The general rule is to use between 700g and 800g of sugar for every kilo of pulp obtained. Can be done with less sugarbut it may require more cooking and some extra thickening.
- Cooking patience: Low heat and stir With wooden spoon so that it does not stick.
- The fair point: To know if it is ready, the spoon passes through the bottom of the pot and, if it is formed a little walk that takes to close.
- A touch of lemon: He lemon acid It helps the sweet not crystallize and retain better.
- Sterilize the bottles: Fundamental for good conservation. They can boil or sterilize in microwave.
- Hot packaging: Fill (not up to everything) the bottles with the freshly made sweet, close them well and turn them over a review until they cool. This creates a natural emptiness.
- Let stand: The sweet is richer after a few days, when flavors settle.
- Perfect pairing: The unbeatable combination is with a good cheese and nuts.
- Conservación: Cayote’s sweet is preserved, like any homemade jam, well covered in a Fresh and dry placewhere you can stay around 6 months. Once open you have to save it in the refrigerator and can be kept fresh for 2 or 3 weeks.
Homemade Cayote Dulce Recipe
Yield: 2 medium bottles
Preparation time: 40 minutes
Cooking time: 1 hour and 30 minutes approx.
Ingredients for Cayote Dulce
- 1 Medium Cayote (about 2-3 kg)
- Sugar (calculate 800g for each kg of pulp)
- 1 lemon juice
- 1/2 lemon peel (only the yellow part)
- Optional: 1 handful of nuts
How to make Cayote sweet step by step
- Cook the cayote on a baking sheet at medium temperature (180 ° C) for about 30-40 minutes. Let cool.
- Once cold, remove the peel (it comes easy with your hands), cut and get all seeds. Then, with the help of two holders, start Separate the strands from the pulp.
- Put the pulp (If possible to weigh, for more precision in the mixture) with the sugar in a potwith juice and lemon peel.
- Carry over medium-low heat and cooking, from time to time with wooden spoonuntil the sweet takes a golden color and the syrup is thick. This process takes between 1 and 2 hours.
- To know if it is, Place a teaspoon of sweet on a cold plateif it doesn’t spread, it’s ready. If you want to add nutsThis is the time. Cook 5 more minutes.
- Remove the lemon peel. With the sweet still hot, Fill the sterilized bottles, close well and leave them face down until they cool.
Source: www.paulinacocina.net
