Papaya Dessert, DULCE DE LECHOSA

This “dulce de lechosa” is made while the papaya is still green (unripe) and slow cooked in a sweet and delicious syrup flavored with cinnamon, cloves and vanilla. This dessert is not only a traditional favorite of the Dominican Republic, but also in many South American countries and in the Caribbean. The papaya is also known as pawpaw, and in spanish it is called lechosa, mamón, melón de árbol and fruta bomba. I know many living outside their country love this dessert and with this post they will most likely have flashback memories of the flavors of their country.

En español: AQUÍ

I dedicate this post to my aunt Anne Fresolina, who I love very much and thank for always making delicious desserts like this one and the of cajuil (cashew fruit). She is an inspiration to continue the making traditional desserts at home. I send a big hug to her!

Papaya from the farm.

Dulce de Lechosa

Ingredients:
1 large green papaya
1 cinnamon stick
3 cups sugar (600 g) or to taste
¼ of ground cloves
¼ cinnamon
2 spoonfuls of vanilla water

Preparation:
1. Peel, remove the seeds and cut the papaya into thin strips of 1½ inch (3.5 cm) long.
2. Place the strips in a pot with enough water to cover them and let it boil covered until the strips are slightly tender (12 minutes).
3. Throw away the water it has boiled in and place the papaya strips under the tap cool slightly with cold water; drain and place it in a thick bottom pot.
4. Add 2 cups of sugar, sprig of cinnamon, ground cloves, cinnamon powder, vanilla and enough water to cover the strips. Boil covered at high heat for 15 minutes, then uncover and lower the heat to moderate and check sugar, if you would like more add the remaining cup of sugar. Let it boil for 1-2 hours or until you the papaya is transparent and the syrup is thick.
5. Allow cooling and store covered in the refrigerator or save in sterilized jars. Serve cold.

Notes:
a) The papaya must be green, meaning the pulp must also be green and firm.  I have encountered many fruits that are green outside but when I cut them the are a pale orange inside. You can still do this recipe, but it will take less time to cook and the texture would be kind of mushy.

b) Depending on the size (weight) of the papaya, the quantity of sugar needed may vary. A guide calculate the amount of sugar needed is by measuring in cups the fruit after it has boiled in water the first time and has been cooled with tap water and drained. Measure and place in the pot. I use ½ cup of sugar for each ½ cup of fruit. But still I recommend you not to add all the sugar at once, but only half and the rest go adding little by little while tasting until it is as sweet as you like.

c) The strips of papaya can be set in a tray to dry in the sun until noon; this helps it stay firm while cooking. Also a ½ teaspoon of baking soda can be added while cooking with the sugar, this help the fruit crystallize sooner and add a nice color to it. I don't do any of these steps and my dessert comes out fine and delicious!

En español: AQUÍ

You will also find this sweet delicacy in the following delicious and recomended kitchen:

Gabriela, Clavo y Canela: Dulce de Mamón (Dulce de Papaya)

Let us therefore make every effort to do what leads to peace and to mutual edification. ~ Romans 14:19

eBook by Mari available on Amazon.

Irish Soda Bread

At long last! I've finally mastered the Irish soda bread that my husband has been yearning for over the years. And what better occasion to indulge in this culinary delight than Saint Patrick’s Day?

La receta del Pan de Soda Irlandés en Español.

I've treasured this bread recipe since it was generously shared with us by our Irish friend from Massachusetts. His mother's rendition, laden with plump raisins, is precisely how my husband prefers it. While it's a fancier iteration of the traditional Irish bread, known as the Irish spotted dog bread, it has won the hearts of both Irish natives and enthusiasts worldwide. I encourage you to give this recipe a try and discover its irresistible charm for yourself!

About Irish soda bread:

Irish Soda bread is a quick variant in which baking soda is used as a leavening agent instead of yeast. In Europe, this type of bread began to gain popularity in the 19th century with the introduction of baking soda as a leavening agent.

Traditional Irish soda bread is made with flour, baking soda, salt, and buttermilk. In this recipe, the buttermilk reacts with the baking soda to form small bubbles of carbon dioxide, allowing the bread to rise quickly and acquire a soft texture. In addition to these basic ingredients, others such as egg, butter, raisins, caraway seeds, or nuts can be added.

Despite the wide variety of breads available in supermarkets today, many Irish families continue to bake their own daily bread, following recipes passed down through generations. In most of Ireland, this bread is baked in a round shape and marked with a cross on top. This mark has no religious connotations but serves to allow the air accumulated by the carbon dioxide inside the bread to escape during baking.

Irish Soda Bread

Ingredients:

4- 4½ cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

4 Tablespoons white sugar

½ teaspoon salt

½ cup margarine softened at room temperature

1¼ raisins, that have been previously soaked in water for 20 minutes and drained

1 cup buttermilk or yogurt at room temperature

1 egg at room temperature

Preparation:

1. Preheat oven to 375˚F (190˚C). Lightly grease a large baking sheet.

2. In a bowl, mix 4 cups flour, baking powder, baking soda, sugar and salt. Add margarine and mix with two knives or a hand until it resembles a coarse meal. Add in raisins and mix in well.

3. Stir in the buttermilk and egg lightly beaten. If the remaining ½ cup of flour is needed, add it now and knead the dough on a lightly floured surface for no more than 2 minutes. Form the dough into a round shape and place it on a baking sheet. With a sharp knife cut an 'X' into the top of the loaf.

4. Bake for 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. When preparing mini loaves bake for only 20-25 minutes. Serve warm. This bread tastes best when it’s freshly baked. 

Yield: One large loaf, or four 5" loaves. For smaller loaves you can get five 4" loaves.

Note: 

I have just tasted it the next day and although it might feel a little denser, it tastes better than yesterday!

If you like this recipe, you will also enjoy:

Mini Irish Soda Bread

So be careful to do what the LORD your God has commanded you; do not turn aside to the right or to the left. Walk in obedience to all that the LORD your God has commanded you, so that you may live and prosper and prolong your days in the land that you will possess. ~ Deuteronomy 5:32-33

Boniato Pudding, Jalea de Batata

Dulce de Batata, is a boniato pudding also called Jalea de batata in Spanish. It is another known favorite dessert in the traditional Dominican cuisine. Its main ingredient is the batata, also known as boniato, camote or sweet potato. There are different ways of preparing this dessert, and I am going to share with you how to prepare it with pineapple or without pineapple and a few adaptations in the notes. I hope that you can prepare this delicious pudding recipe soon, because it is just the perfect sweet to serve around the afternoon hours!

En español AQUÍ.

This is one of my husband’s favorite desserts, so that would explain why I used a heart presentation with edible begonia flowers at the end, that was the serving for my love :) As I have said in the past, Valentine’s Day is every day for me, and even after the blessing of being married for twenty-one years, I never get tired of serving him everything I can in a heart shape, lol. So far this year I have made this dessert about five times, I even sent some to our family in Florida, so you could imagine how much we like it at home.

Dulce de Batata con Piña (Boniato with Pineapple)

Ingredients:

3 pounds of sweet potatoes unpeeled (batatas)
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup of crushed pineapple with its juices (10 oz. = 285 g)
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon ground ginger
3 teaspoons of vanilla
2 egg yolks + 2 teaspoons of milk (optional)
ground cinnamon for topping (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot, place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, pineapple, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolks with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

Notes:
a) Variations:
- you could also add ½ - 1 cup of grated coconut.
-Replace coconut milk for whole milk, evaporated milk or light coconut milk. If you use light coconut milk it comes out a little opaque, but still just as delicious. 
-Also you can mix the milk, for example: a cup of evaporated milk and cup of coconut milk.

b) you can omit the egg yolks, many people prepare this dessert without them, but I feel that it makes it more creamy.

Recipe for Boniato Pudding without Pineapple

Boniato pudding .

Jalea de Batata

 
Ingredients:
3 pounds of sweet potatoes unpeeled
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup wholemilk or evaporated milk
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon of gound ginger
2 teaspoons of vanilla
1 egg yolks + 2 Tablespoons of milk (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolk with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

 Boniato pudding with pine apple.

En español AQUÍ.

Other recipes with sweet potatoes in this blog:

Baked Sweet Potatoes in Orange Cups

Habichuelas con Dulce (Sweet Beans)

When things are difficult, smile by faith.

eBook by Mari available on Amazon.