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Miel de Chiverre
Miel de Chiverre is a delightful and aromatic Costa Rican dessert that captures the essence of tradition and celebration. Made from the uniquely sweet chiverre squash, this dessert is often enjoyed during the Easter season, bringing families together to savor its rich flavors. The combination of warming spices like cinnamon and cloves, along with zesty lemon peel, transforms the squash into a luscious, thick spread that can be enjoyed on toast, with cheese, or simply by the spoonful. This dish not only delights the palate but also provides a glimpse into Costa Rican culinary heritage.
Ingredients
- Chiverre squash
- 1 medium-sized
- Sugar
- 1 cup
- Lemon peel
- 1 strip (about 2 inches long)
- Cloves
- 3 whole
- Cinnamon stick
- 1
- Water
- enough to cover the squash
Instructions
- Begin by cutting the chiverre squash in half and removing the seeds.
- Place the squash halves in a large pot and cover them with water. Boil the squash over medium heat until it is tender, which will take about 1 hour.
- Once cooked, drain the squash and allow it to cool. After it has cooled, scrape out the soft flesh with a spoon, discarding the skin.
- In a large saucepan, combine the squash flesh, sugar, cinnamon stick, cloves, and lemon peel.
- Cook the mixture over medium heat, stirring constantly to prevent sticking. Continue cooking until it thickens and turns a deep golden color, about 1 hour.
- After cooking, remove the cinnamon stick, cloves, and lemon peel from the mixture. Allow it to cool to room temperature before serving.
Tips
- For a twist, consider adding a pinch of nutmeg or a splash of vanilla extract during the cooking process for added depth of flavor.
- Miel de Chiverre can be stored in the refrigerator for up to two weeks and makes a great gift when packaged in a decorative jar!
Dietary Information
Servings: 6 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 2 hours Calories: 150 Fat: 0g Carbs: 38g Protein: 1g Sodium: 10mg Sugar: 30g
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