Picarones con Cajeta y Cajeta de Cajeta
Picarones are traditional Peruvian doughnuts that are typically served with cajeta, a sweet sauce made from goat's milk. This recipe combines the two with a twist by using a yellowed variety of sweet potato for added depth of flavor.
Ingredients
- ●1 cup Peruvian picarones flour
- ●2 large Yellowed sweet potatocooked and mashed
- ●1/4 cup Bourbon
- ●1 tsp Cinnamon
- ●1 tsp Anise
- ●1 cup Cajeta
- ●1 cup Heavy cream
Instructions
- 1
Preheat the oil in a deep frying pan to 375°F (190°C).
- 2
Using a piping bag or a plastic bag with a corner cut off, pipe the dough into rings.
- 3
Fry the picarones for 2-3 minutes on each side, or until golden brown.
- 4
Drain the picarones on paper towels and dust with cinnamon and anise.
- 5
In a medium saucepan, combine the cajeta and heavy cream.
- 6
Bring the mixture to a simmer over medium heat.
- 7
Reduce the heat to low and let cook for 5-7 minutes, or until the sauce thickens slightly.
- 8
Serve the picarones warm with the cajeta sauce drizzled on top.