Cajeta de pinonate is a typical Nicaraguan sweet, made with papaya, sugar, and cloves. Its preparation requires patience and constant attention to achieve the characteristic texture and flavor. Ideal for sweetening special moments with a traditional touch.
To prepare cajeta de pinonate, start by peeling the pine nuts and lightly toasting them in a skillet over low heat.
Then, make a caramel with sugar and water until you get a homogeneous golden color. Finally, add the toasted pine nuts and stir until well coated. Remove from heat and let it cool before serving.
Before you begin, we recommend as an alternative the delicious recipe from Keperi boliviano on a friendly site.
Cajeta de pinonate
Ingredients
2 Green papayas
2 pounds of Sugar
6 Cloves
10 liters of Water
Preparation
Step 1 : To begin, peel the papaya and cut it into thin strips lengthwise, like julienne.
Step 2 : Then, bring water to a boil in a pot and add the papaya strips, stirring constantly until cooked and translucent.
Step 3 : Next, remove the pot from the heat and let it drain.
Step 4 : Place the papaya pieces in the pot without water, add the sugar and cloves, and cook over low heat for at least an hour, stirring constantly.
Step 5 : When the sugar turns into a kind of honey, it's time to reduce the heat and let it finish cooking.
Step 6 : Take portions of the dessert and let them cool to the desired consistency.
Step 7 : Once cooled, it will be ready to enjoy.
If you liked this recipe, you’ll surely love the dishes at Estofado de pollo or Arrollado de pollo al horno from our recipe collections.
