Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Calabaza Enmielada ( Honeyed Squash )
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
3 x ca. 450 gButternut squash; or hubbard
 Or 3 one pound acorn
1 x ca. 450 gMexican piloncillo; broken
 Into pea-size pieces or 2
 Cups dark brown sugar
1/2 Tassewater
1 TasseHeavy cream; stiffly whipped
die Zubereitung:

If your are using the butternut or hubbard squash, with a sharp knife cut it in half lengthwise and divide each half, as equally as possible, into 3 pieces. If your are using acorn squash, cut each one in half. In either case, remove all the seeds and cut away any stringy filaments. Pour the water into a 12 inch skillet or shallow flameproof casserole, and in it arrange the pieces of squash side by side. Sprinkle each piece with the piloncillo or brown sugar, and bring the water to a boil over high heat. Then reduce the heat to its lowest point, cover the pan and simmer for 1 hour, basting the squash every 10 minutes with the pan liquid. When the squash is tender but not mushy, turn off the heat and let the squash cool in the pan to room temperature.

To serve, arrange the squash on a platter or in individual dessert bowls, and spoon over it a little of its cooking liquid-now a syrup. If you like, top each piece of squash with whipped cream.

95 of 108

MMed by: earl. Cravens@salata. Com

12-19-94 0021

Anmerkungen zum Rezept: