Piloncillo is the traditional cone type of unrefined sugar time and again used in Mexican cooking. Piloncillo (because of this that little pylon) is made when sugar cane is beaten, the juice is gathered and boiled then poured into pylon-shaped molds.
Piloncillo is hard. It requires grating, chiseling or pounding, alternatively the style is intense.
Do that calabaza en jarabe, pumpkin in piloncillo syrup, with apple slices or cream or every.
Piloncillo and Pumpkin
Yield 6-8 servings
Components
- 1 two-pound pumpkin
- 1 pound piloncillo (or ½ pound each mild and dark brown sugar)
- 1 orange
- 1 cinnamon stick
- 1 bay leaf
- 1 cup water
- Pinch salt
Instructions
- Reduce pumpkin into wedges. Remove seeds and strings. Reduce wedges into 1½ to 2-inch pieces; peel.
- Place piloncillo inside a double plastic bag and pound—it is advisable need a hammer–to break up (or trade the light and dark brown sugar).
- Bring to a halt ends of orange, then cut back into thin slices.
- In a 3-quart saucepan, layer peeled pumpkin pieces, broken up piloncillo or brown sugars and orange slices. Add cinnamon stick, bay leaf, water and salt. Put across to a boil; reduce heat. Quilt and simmer gently 2 hours. Boil gently uncovered 30 to 40 minutes longer to reduce syrup. Do not stir.
Categories Dessert
