Mexican cuisine · Desserts & Sweets

Dulce de Chilacayote

Fig-leaf squash candied in piloncillo syrup with cinnamon and lime until the strands glaze amber.

Ingredients · for 6 servings

• 1.5 kg chilacayote (fig-leaf squash, or spaghetti squash)
• 500 g piloncillo (or brown sugar)
• 700 ml water
• 3 cinnamon sticks
• 4 cloves
• 1 organic orange
• 1 lime
• 1 pinch salt

Instructions

1. Peel the squash, halve it, scoop out the seeds, and cut the flesh into roughly 5 cm pieces; prick all over several times with a fork.
2. Parboil the pieces in boiling water for 12-15 min. until they give slightly on the outside, then drain and shock in cold water - this loosens the characteristic strands.
3. Roughly chop the piloncillo and dissolve it with the water, cinnamon sticks, cloves and thinly peeled orange zest in a wide pot for 8-10 min. into a dark syrup.
4. Layer in the squash pieces, add the orange juice and a pinch of salt, and simmer covered over low heat for 40-45 min. until translucent.
5. Remove the lid, add the lime juice, and reduce the syrup uncovered for 15-20 min. until it clings thick to the strands.
6. Arrange the candied pieces lukewarm or cold in small bowls with the syrup, and pull the strands apart with a spoon.