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'Cabello de ángel' (pumpkin purée)



Which area of Spain is it typical?

Autonomous region:
Murcia

Murcia


Preparation

Ingredients

Ingredients for 4 people: 1 'cidra cayote' (special pumpkin for pumpkin purée). The same weight in sugar as pumpkin flesh. 1 cinnamon stick or a piece of lemon rind.

Preparation

Choose the ripest pumpkin possible, and using a knife separate the rind until the pumpkin is clean. Cut the flesh into pieces and remove all the seeds; cook the flesh in a cooking pot with water until it turns soft; allow to cool. Squeeze well with your hands, and the strands will separate.Return to the pan with cold water. Allow to boil again, then leave to stand. Drain well using a colander and allow to dry; weigh and then add the same weight in sugar. Heat the pan, with the sugar, cinnamon and a tenth of the water to the sugar to make the syrup; cook until reaching the tip of the strands; then add the pumpkin flesh and cook until the strands are tender and the syrup quite thick. It can be used to fill tarts, madeleines, etc.

More information

Recipe information

Category:
Dessert

Price:
Low




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