Garbanzo Pineapple Panela Or Piloncillo And Canela Topping Recipes
GARBANZO, PINEAPPLE, PANELA (OR PILONCILLO), AND CANELA TOPPING
Steps:
- Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.
- Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and boil for 30 minutes. To another pot, add 2 quarts of water. Add the panela, canela, and pineapple, bring to a boil, and cook for 1 hour, stirring constantly.
- Drain the beans when tender, and set aside to cool. When cool, remove each individual skin from each bean, this process can be time consuming.
- While the panela combination is still hot, fold in the garbanzos. Serve hot on top of rice pudding, ice cream, or cake.
MEXICAN BROWNIES WITH CANELA WHIPPED CREAM
Pilloncillo is unrefined cane sugar shaped in a cone (it's called panela if it's round). It can be found in Latin markets and some supermarkets.
Provided by Aarón Sánchez
Categories dessert
Time 1h
Yield 27 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
- In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
- Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
- Cut a wedge of brownie and serve with dollop of canela crema.
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