What are the different types of Peruvian desserts?
Like all countries, Peru South America has a rich culinary tradition. The Peruvian cuisine, which was informed of the Millennium-Old Mayan and Inca, is also interrupted by a wide range of aptual Peruvian desserts that apparently began to evolve as soon as the Spanish colonization began. These treatments range from simple pudding of rice and caramel biscuits called alphajores to more complex creations, such as airy tres leches cake made of three types of milk or rolled biscuit stuffed with caramel known as pionono .
Peru is home to a hearty selection of native fruits and vegetables, from the ubiquitous lime to more exotic lacon. Lacuma is spicy but sweet, orange -colored treatment that strongly factor in a mixture of many bakers because it is only in Peru. Several Peruvian desserts use predominant local yields, even vegetables in Mazamorra Morada - jelly turned purple with local purple corn arounddifferent fruits. More popular native gifts include lime cake, an improved version of lemon cake from lemon in the northern hemisphere. Passion Fruit is also located in several gifts.
Some Peruvian desserts are particularly associated with religious events surrounding the predominant Catholic Church. During October, the Moon has set aside to celebrate El Señor de los Milagros or Lord of Miracles, a popular clamp is a syrup infested anise stick called Turron de Doña Pepa . Although it is now sold throughout the year, with a number of festive sprayers and other candies above, it is most bound to this annual ceremony, which has its height at a great show on October 18.
pionono is one of the aesthetically seductors of the Peruvian desserts. It is a simple cake of flour, eggs, sugar and maybe some anise or vanilla extract. The dough is baked in theKé pelvis to create a thin leaf of the cake, which is liberally covered with caramel and converts to cut into swirling delicacies. Some of the more turbulent versions of this dessert have sweet cream cheese or crushed nuts along the caramel and maybe lightweight powder and cinnamon.
Some types of Peruvian desserts are tied to the streets and are often created by road vendors while running in small oil. For centuries old donut fitter called picarones is made with a cheap but different mixture of flour, pumpkin, squash, yeast, sugar, some brandy and dashes of salt. It also includes native spices such as anise, cinnamon, spices, linen seeds and cloves. After frying like donuts or donuts with holes, these delicacies are drizzled with syrup, which is as complex as the donut - with molasses, cloves, cinnamon, spices, citrus skin and brown sugar.