Dulce de cabello de ángel con piña (Esp-Eng)

• Cabello de ángel.
• Pineapple
• Lemon
• Sugar
• Papelón
• Cinnamon stick (optional)

The quantity of each ingredient depends on the size of the Cabello de ángel.

First, cut the Cabello de ángel into 8 or 10 large pieces (this can be a little difficult because their shells are very hard).

Then, place them in a large pot with the pulp side down. Add water to cover them to parboil them. When they are soft, take them out and put them to drain.

Then they are left to cool, the seeds are removed and the pulp is scraped from the shell with a fork or spoon until thin strands are obtained, which will be used to make the sweet. Then, they are squeezed with the hand or in a strainer to remove the excess of liquid and it is taken again to the fire.

Add the grated pineapple, the diluted papelón, the sugar according to the approximate weight of the pulp; for each kilo of pulp (Cabello de ángel and grated pineapple) is one kilo of sugar. If paprika is added, the amount of sugar is less. Add the lemon juice, cinnamon or cloves according to your preference.

Cook over low heat for approximately one hour and a half or two hours, stirring constantly so that it does not stick. Turn it off when it is completely hydrated and crystallized.

This sweet can be kept in the refrigerator for a long time and can be eaten alone, with cookies, cakes and used in other preparations.

I hope you liked this recipe. Thank you very much for visiting my Blog, See you soon!

Thank you for your support!