JAMONCILLO DE PEPITA
Jamoncillo is the name of many different candies in Mexico, but they are usually firm on the outside and soft when you bite into them. Most commonly, you will see them in slices or blocks and made only from a couple of ingredients. This particular one is made from pumpkin seeds and sugar and is found primarily in central Mexico. The paste is often used to make alfeñiques, or figures in various shapes. In Jalapa, Veracruz, you can still visit some convents where they make beautiful peach shapes that are molded around a square of wine-soaked cake. Traditionally, this particular recipe was tinted using grana cochinilla, a small insect that comes from a cactus plant and is used to this day for its incredible vibrant red color. I've substituted it in this recipe with food coloring, but you can always leave it out. This preparation is a bit time consuming because you have to soak the pumpkin seeds overnight and peel them, but the result is well worth the effort.
Yield makes about 2 pounds
Number Of Ingredients 6
Steps:
- Soak the pumpkin seeds in abundant water overnight. Drain the water and peel the seeds, one by one, so that you only have the white part of the seed; discard the rest. (It's best if you can get some friends or family to help you with this part.)
- Grind the seeds in a food processor or hand mill. If you have a hard time, add a bit of water, a little at a time, but no more than 3/4 cup, until you have a fine paste.
- Combine the sugar and water in a heavy-bottomed pot and cook over medium heat until you reach the thread stage (see page 13). Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or a heatproof spatula, until thickened. Remove from the heat and stir in the canela.
- Line an 8 by 8-inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it dark pink (almost fuchsia). Lightly dust a flat surface with a little confectioner's sugar and roll out the two uncolored batches, until they are about 1 inch thick. Roll out the dark pink batch the same way. Place the pink sheet on top of the white sheets so they stick together (you can sprinkle a bit of water in between if they're not sticking). Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface doesn't feel sticky. Unmold the candy, remove the parchment paper, then slice as desired and enjoy.
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