Desamargado de Cidra-Papa (Sweetened Cidra-Papa)
Recipe category
Country
Region
Source
Fuente: María Leticia Mosquera Canencio (2006)
Number of servings
15
Difficulty
Medium
Ingredients
6
piece(s) cidras (preferably 3 green and 3 ripe)
6
piece(s) large ripe lulos
1500
gr regular sugar
1
piece(s) egg white
3
piece(s) cinnamon sticks
6
piece(s) cloves
Directions
- Wash the cidras and peel them; cut them in quarters lengthwise, remove the pith part they have in the center, and proceed to grate them manually.
- De-bitter the grated pulp with successive changes of hot water, about 6 times or until the bitter is almost not perceived.
- Reserve. In a container with 2 liters of water at room temperature, add 1 egg white and shake with your hand until it foams.
- Then put the container with water on the fire and add regular sugar to boil; as the scum forms, let it concentrate and thicken to extract it with a skimmer.
- When the syrup is well clarified, incorporate the fruits, in this case the cidra-papa. Along with the already processed cidra-papa, add the blended 5-6 large lulos properly strained to extract the seeds, to enhance the flavor.
- Put the mixture over moderate heat, letting it boil until it has reduced, without the preparation becoming dry.
- Midway through the cooking process, add a cooking of cloves and cinnamon properly sifted.