Concerba de Calabaza Salvadoran Recipe
This Salvadoran dessert is easy to make and taste a bit like pumpkin pie. Concerba de Calabaza is traditionally prepared in a clay pot, but any pot in your kitchen will do the trick and achieve a deliciously familiar treat.
Serves 4 cups
Ingredients
| 1/2 | cup | water |
| 1/8 | teaspoon | salt |
| 2 | 3-inch | cinnamon sticks |
| 4 | cups | zucchini, peeled, halved, seeded and sliced |
| 1 | 1-pound | dulce de atado, chipped into small pieces |
| 1 | cup | whole milk, room temperature |
Directions
- Pour water in a pot and add the salt and cinnamon. Bring to a boil.
- Add zucchini and cover with a tight-fitting lid.
- Reduce heat to medium-low and simmer. Stir frequently to prevent burning.
- Once the zucchini is cooked, add the milk and dulce de atado and mix well.
- Bring to a boil, stirring frequently.
- Reduce the heat and maintain a medium simmer.
- Cook until the mixture reduces to a thick, pudding-like consistency.
- Cool to room temperature and serve.
Preparation Time:
Approximately 30 minutes, plus cooling time
