Fruta Cristalizada Recipes
HEALTHIER CREMA DE FRUTA
This is a Filipino dessert that's very easy to make using broas or ladyfingers as the cake sponge. This recipe is healthier than regular crema de fruta because I reduced the amount of sugar and fat.
Provided by CDegracia
Categories World Cuisine Recipes Asian Filipino
Time 9h10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex®).
- Fill a large bowl with ice water, creating an ice bath.
- Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard.
- Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat; cook and stir until gelatin dissolves, 10 to 12 minutes. Refrigerate gelatin mixture until cooled, about 30 minutes.
- Layer ladyfingers in the bottom of a deep 9x13-inch dish; top with a custard layer and fruit cocktail layer. Repeat layering with remaining ingredients, ending with gelatin mixture covering the last fruit layer. Refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 336 calories, Carbohydrate 49.9 g, Cholesterol 182.7 mg, Fat 8.6 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 4 g, Sodium 123.7 mg, Sugar 28.6 g
FRUTA CRISTALIZADA
Crystallized fruit is basically fruit that's been cooked for a long time in a sugar or piloncillo syrup until it is almost translucent (hence the name). t is customary to presoak the fruit overnight in lime or calcium oxide so hat it retains its shape after the long cooking process. The town of Santa ruz Acalpixa in Xochimilco is one of the best places to appreciate the normous variety of candied fruit, including prickly pears, figs, oranges, cactus paddles, and even chiles. A word of caution, though: beware of bees when making this! The process takes several days, but it's quite simple and the fruit will fast for a several months and up to a year if stored properly. You can use he same method for many kinds of fruit, so pick some that are in season but slightly underripe so they don't fall apart.
Yield makes 2 pounds
Number Of Ingredients 4
Steps:
- Wash the fruit, peel, and slice if necessary (leave small fruits such as figs, plums, and prickly pears whole). Prick the fruit in a few places with a skewer or needle (sterilize the needle by heating it over a flame for a couple of minutes).
- Combine the water and calcium oxide in a large bowl and stir to dissolve. Add the fruit. Allow to soak overnight in a dry place. Strain and rinse the fruit very well under cold water.
- Place the fruit in a large pot and add cold water to cover. Add 4 1/2 cups of the sugar and cook at a constant soft simmer, without letting it come to a boil, for 1 hour. Remove from the heat, cover the pot with a lid, and allow to sit overnight.
- Add 1/2 cup of the remaining sugar to the pot and bring to a boil. Reduce the heat to maintain a simmer and cook for 1 hour. Remove from the heat, cover the pot with a lid, and allow to sit overnight. Repeat the same process the next day with the remaining 1/2 cup sugar.
- Remove the fruit with a slotted spoon and drain on a wire rack. Cook the remaining syrup over medium heat until it has reduced to a thick, honeylike consistency, about 5 minutes. Pour the syrup over the fruit while still on the rack. Allow to dry out in the sun for 1 to 2 days. Store in an airtight container in a cool, dry place for up to 1 year.
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