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Purple wash

  • March 25, 2018
  • 9
  • 104

Desserts Sweet

| Purple wash

| Purple washPortions 20 portions There are no details There are no detailsIngredients 5 liters of water 450 grams of mulberry 450 grams of mortiño 4 naranjilla 4 cloves 6 grains of sweet pepper 2 cinnamon sticks 1 ishpingo seed 2 cups of purple flour 2 cups of diced babaco in medium cubes 1 cup of diced peaches in medium cubes 2 cups of diced pineapple in medium cubes 2 cups of strawberries chopped in quarters 1 bouquet of herbs made of: lemon verbena, orange leaves, lemon verbena, attack and myrtle Sugar (amount needed) Preparation Dissolve the flour in 1 liter of water and let stand for 2 hours. Bring 3 liters of water to the boil with spices, herbs and panela for 15 minutes. Strain and discard the herbs. Return the water to the fire, reserving 1 cup to dissolve the flour. Add the soaked and sifted flour dissolved in the water of the reserved species, stir continuously, reduce the heat and let cook for 15 minutes. > Cook the mortiño and blackberry in a separate pot for 10 minutes. Remove from heat, blend and strain. Add this juice with the naranjilla juice to the main pot, stir and cook for another 25 minutes. Rectify the candy with sugar if necessary. Finally, add the fruit and continue the cooking for 10 more minutes. Serve hot or cold and accompany with the traditional bread guagua. La colada Traditional lodging is made with black corn flour, in the countries where it is obtained. Recetas Recomendadas

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