Picarones are Peruvian donuts made with sweet potato and squash and drizzled with (or soaked in) spiced molasses. Navarrito is a brand name, and I came across the Navarrito street cart at the outdoor Festival del Picaron in Miraflores. These picarones had a crispy exterior and a soft, almost pudding like, interior. They didn't have a whole lot of flavor, but that's what the molasses sauce is for: that sauce was packed with flavor. I was told that it contained fruit such as pineapple and quince, but in hindsight I think I was being told what the molasses itself was made from. I'm sure I tasted cinnamon and clove, but the lady didn't confess to the spices; however, a Peruvian cookbook I bought in Lima lists cinnamon, clove, aniseed, and orange peel in their recipe. The fried dough is all about texture, and the spiced molasses sauce is all about flavor (deep flavor), and together it's a marriage made by culinary gods. I'm not a big sweets fan, but these are so addictive!
Location: Festival del Picaron y Postres de Antaño, Miraflores, Lima, Peru. Date: November 23, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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