in Spain

Angel Hair

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Ingredients for 1 servings:

  • 1 kg pumpkin(s), e.g. Hokkadio
  • 600 g sugar
  • 1 orange(s), untreated, including the grated peel

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Jam for filling ensaimadas

Peel the pumpkin, remove the seeds, and thinly grate the flesh using a vegetable grater. Combine the pumpkin with the sugar, cover, and refrigerate overnight. The next day, bring the mixture to a boil while stirring. Add the orange zest and simmer over reduced heat for about 20-30 minutes, stirring continuously, until the liquid has evaporated and the jam has thickened. Pour into hot, rinsed jars and seal. Cover and leave on the lid until the jam has cooled. Cabello de Angel is used to fill ensaimadas, Mallorcan pastries. It can also be eaten simply on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cream slices

Sloe – apple – jam