nut-papaya-sweet

Creole sweet commonly eaten at Christmas, as is tradition of grandmothers to offer it as a family and closest friends gift, made with green papaya and slowly cooked with love and patience, to get some delicious slices, sweet and crystal, which can be preserved for long refrigerated in glass jars. Undoubtedly one of the most prized desserts of Venezuelan stamp.

Ingredients

papaya 1 kg of green Papaya
sodium-bicarbonate 3 tablespoons of Baking Soda
papelon-en 1 kg of Papelon
cloves 8 Spice Cloves
cinnamon 4 Cinnamon sticks
water Enough Water

Utensils

Knife
Tray
Strainer
Medium saucepan

Preparation

  1. Remove the papaya skin and seeds with a knife and cut into thin slices 1 cm wide and 10 cm long.

  2. Place the slices on a platter and sprinkle with baking soda from one day to another.

  3. After that time, wash the slices with water and place in a pot with water until the papaya is covered. It is carried over high heat to boil, cover and cook for 3 minutes, remove from heat and rinse with cool water.

  4. On the other hand, place in a saucepan 1 liter of water along with the papelón and cook until boiling for 15 minutes.

  5. Strain the preparation, and pour into a pot along with the slices, cloves and cinnamon sticks.

  6. Cook over medium heat for about 1½ hours or until the slices are translucent, and form a thick, dark syrup.

  7. Remove from heat, allow to rest and keep in glass jars in the refrigerator.