Con mis deseos de que estén propiciando la mejor navidad posible en estos tiempos de aislamiento voy a dejarles unas fotografías tomadas durante la elaboración de mi conserva de Cabello de Ángel
Greetings friends,
With my wishes that you are promoting the best Christmas possible in times of isolation, I am going to leave you some photographs taken during the preparation of my conservation of Angel Hair
I hope they are motivated to make a sweet Christmas.
El cabello de Ángel es una calabaza muy parecida a la sandía o patilla, ambas de la familia de las Cucurbitáceas.
El fruto tiene algunos usos medicinales pero es muy apreciado en las época decembrinas, ya que con él se prepara el delicado dulce que le dio fama.
Ángel's hair is a pumpkin very similar to the watermelon or pin, both of the Cucurbitaceae family.
The fruit has some medicinal uses, but it is highly appreciated in the Christmas season as it is used to prepare the delicate sweet that made it famous.
To make the canned Angel Hair, the fruit is cut into large pieces as we see in the photograph.
It is boiled with its shell until the pulp can be easily pierced when punctured.
The cooked fruit should look like this. It is allowed to cool and then the pulp is shredded in a similar procedure to that used to achieve shredded meat.
The pulp converted into thin and delicate threads will drain very well, as it contains a lot of water. When it is well drained, sugar is added in the same proportion to the weight of the fruit.
The mixture achieved will be brought to the fire incorporating a spice of personal preference. Most people use cloves, or cinnamon, for this sweet, I really like the perfume and color that guayabita pepper provides, so I add both spices.
As the preparation heats up, it will release a juice with which it will cook what is necessary to achieve the sweet spot. Before reaching that point, grated pineapple is added to intensify the taste of the fruit, which is tasteless.
It will be cooked over medium heat, stirring constantly with a wooden spoon until the smell, texture and color invade you. When you can see the bottom of the pot when moving the mixture, it is time to remove it from the heat.
I made this recipe with a three kilo pumpkin. After cooking and squeezing the weight of the pulp was reduced by half.
I used:
-Three kilo pumpkin
-A kilo and a half of sugar.
-A pineapple
-Six cloves and three guayabita peppers.
After removing the candy from the fire, it must be protected so that it lasts in perfect condition. Ideally, store it in glass pots, properly sterilized in boiling water.
I hope you enjoy making this preserve, which gives many pleasant moments as it can be eaten alone, accompanied by a piece of cheese or as a filling for cakes and other sweets.
¡Feliz Navidad!
Merry Christmas!
Hello
Great recipe. I suggest you to post through Foodies Community for better support. Take a look this link
https://peakd.com/c/hive-120586
Hellow! Thanks for the recommendation. soon I will publish in that beautiful and cheerful community
Gracias por compartir esta receta, yo he probado uno parecido que lo hicieron con lechoza y estaba muy rico; Feliz Navidad amiga!
GRacias por leerme, @kismeri Espero que estésàsamdo una feliz navidad!!
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Gracias @hivebuzz`, agradecida !
De nada @gracielaacevedo, es merecido!
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Se ve delicioso. Cómo quisiera probarlo! Feliz Navidad
Feliz Navidad, @carlosehijos55 !!