Como hacer AYOTE EN MIEL tradicional pero con calabazas gringas🤪🇺🇸

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

cinnamon

🥗Healthier: cinnamon sticks

💰Cheaper: ground cinnamon

Ground cinnamon is more accessible and economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Introduce the dish as a traditional recipe from El Salvador, using calabaza de Castilla instead of ayote.

Cut the calabaza into 5 pieces and remove the seeds with a spoon or by hand.

Slice the calabaza into smaller pieces for cooking.

Weigh the dulce de panela, using 1.5 pounds, and break it into smaller pieces to dissolve in water if necessary.

Layer the calabaza pieces in a pot, adding cinnamon sticks and cloves between the layers.

Add the dulce de panela on top of the calabaza, ensuring enough is added to prevent drying out.

Do not add water, as the calabaza will release its own water during cooking.

Cover the pot and cook on medium heat for about 10 minutes to allow the calabaza to start releasing water.

After 10 minutes, reduce the heat to low and let it cook for about 1 hour, checking occasionally.

After 1 hour, check the consistency and water level, then cook uncovered for an additional 30 minutes to thicken the syrup.

Total cooking time can be up to 2 hours, but after 1.5 hours, the calabaza should be tender and the syrup thickened.

Cooking Techniques

Equipment Needed

Spice Level: