She had never made angel hair before and even thought she was not a big fan of this sweet concoction. This recipe is a special request from Doña Claudia for which I am especially grateful because a homemade angel hair as it is ordered is something else, not a point of comparison with the industrial bayonnaise fillings that I have known since I was a dwarf.

I was so ignorant that I had never seen a pumpkin or citron in my life and... it impresses you because it seems that it is going to speak to you. For its size and for its tender and sweet meat. One Love.

Angel hair is nothing more than the pulp candied in sugar , like a jam, of this pumpkin, pulp that must be previously cooked to soften it and remove it from the skin. But the process, although it has several stages, is very easy , and the homemade hair will serve you to make some pastissets , cortadillos de cidra or ensaimadas. Let's go with it.

Mediterranean crystal bowl and oval Le Creuset cocotte

Ingredients

  • 1 citron pumpkin
  • water to cook
  • The same weight of cider pulp in sugar (or less if we want it less sweet)
  • ½ lemon seedless
  • 1 cinnamon stick

Elaboration

  1. We cut the pumpkin into eighths; It must be used thoroughly because the skin is very hard. Some people directly recommend throwing it on the ground to break it. What a pity.
  2. We put the pieces in a pot or pots, cover with water and cook over low heat, covered, for at least an hour until the pulp is tender.
  3. Remove from the pot and drain. When the pumpkin can be touched without burning, we remove the seeds it has; They are easily removed, but you have to be careful with some small ones that are the same color as the pulp.
  4. With a fork, we scratch the meat well, leaving only the skin, and we are putting it in a strainer placed on a bowl so that the liquid that has absorbed during cooking drains. We will have to throw out the liquid at some point so that it continues to drain.
  5. When the pumpkin pulp no longer releases more liquid, we weigh it. Next, we weigh the same weight obtained, but with sugar, or slightly less if we want less sweet angel hair.
  6. We put the pulp and sugar with a stick of cinnamon and half a lemon in a cocotte and bring to a boil.
  7. Cook over low heat, covered, until you can see that the angel hair has that characteristic cinnamon or amber color and the translucent strands can be seen.
  8. If at this point there is still some liquid left, uncover the pot and cook a little more until it is reduced.
  9. Let cool, remove the cinnamon and lemon, and pack. It lasts the same as a jam; if we do not pack it in sterilized jars we will have to keep it in the fridge.

Hermetic glass jars Luigi Bormioli

Did you find it difficult? It's not, making angel hair just requires some planning, but it's so simple you'll wonder why you didn't do it sooner. Go for it.

Recipe Author: Miriam from The Winter Guest

Comments

Mila said:

No encuentro la calabaza cidra por ninguna parte,me podrían decir dónde comprarlas.

María said:

Como dice Isabel, el horno es lo mejor, me lo recomendó mi suegra,,y así lo hice, en un plis plas estaba lista para pelar sin esfuerzo,,a mi no me gusta encontrarme los hilos del cabello la trituré con la batidora y quedó una mermelada riquísima, lista para una infinidad de pasteles!

Isabel Morales said:

Siempre había echo el cabello de angel de la misma manera, hasta que una amiga me explicó que poniendo las calabazas lavadas y enteras en el horno, resultaba mucho más fácil pelarlas y se aprobechaba mucho más la pulpa, ya que se rasca un poco con una cuchara y queda la cáscara finísima.
Hay que esperar hasta que empiezan a dorarse y se agrieta la piel.

Lucia Elizabeth said:

Acá en Chile le llamamos Alcayota y tambien hacemos un dulce al que le agregamos nueces . Se hacen unas empanaditas con ese relleno y son muy exquisitas.

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