Today's sweet proposal takes us to Peru, a country with an abundance of fruits that serve as the base for preparing desserts like manjar de lúcuma (lucuma delight), which can be enjoyed on its own or spread on bread or cookies. The lúcuma tree, native to the inter-Andean valleys of Peru, is cultivated specifically for its fruit, which is widely used in desserts and ice creams. Historically, this natural fruit was part of the daily...
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Peel the lúcuma fruits and remove their pits.
Place the peeled lúcuma and the milk into a blender. Blend until you achieve a smooth, creamy consistency.
In a saucepan, combine the lúcuma and milk mixture with the sugar and vanilla essence.
Cook the mixture over low heat, stirring constantly, until it thickens to a creamy consistency.
Remove from heat and allow the mixture to cool. Once cooled, transfer it to an airtight container and store it in the refrigerator.
Use ripe lúcuma for the best flavor and texture.
Stir the mixture constantly while cooking to prevent it from sticking to the pan.
For a richer flavor, you can substitute part of the milk with evaporated milk.
What is lúcuma?
Lúcuma is a fruit native to the inter-Andean valleys of Peru, known for its sweet flavor and nutritional value. It is commonly used in desserts and ice creams.
Can I use frozen lúcuma for this recipe?
Yes, frozen lúcuma can be used. Just make sure to thaw it before blending.
How long can I store manjar de lúcuma?
You can store it in an airtight container in the refrigerator for up to one week.
Can I use a sugar substitute?
Yes, you can use a sugar substitute, but it may slightly alter the texture and flavor of the dessert.
What can I pair manjar de lúcuma with?
Manjar de lúcuma can be served on its own, or as a filling or topping for cakes, ice creams, cookies, or other desserts.
