El Restaurante Mexicano
March-April 2003
Article
Foods of Veracruz
Recipe courtesy of Karen Hursch Graber
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Dulce de Camote con Pina (Yam and Pineapple Dessert) Serves 8 | |||||||
| 2 | lbs. orange yams, washed, peeled and finely chopped | ||||||
| 1-1/2 | c. sugar | ||||||
| 4 | slices fresh pineapple (about 1-1/2" thick each), cored and finely chopped | ||||||
| Fresh pineapple wedges for garnish (optional) | |||||||
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Boil yams with water to cover. When boiling point is reached, add sugar and pineapple. Boil without stirring for 20 minutes or until soft. Strain and reserve syrup. Mash yams and pineapple until smooth. Add syrup and mix well. Cook 5 minutes. Place in serving dishes and chill or serve at room temperature. RETURN TO TOP
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