Since I am an avid eater, I am always on the lookout for new recipes. Recently it occurred to me that I really don’t need to go any farther than my own kitchen. My mother is in her 90s but still is able to whip up some pretty tasty dishes. I thought I would share some of my favorite Cuban desserts.
Boniatillo is a dish with only a few ingredients: boniatos and crème of coconut. You will need 4-6 boniatos. Boniatos can be found at a grocery store that carries products from Latin America. They are sometimes called Cuban sweet potatoes or batatas. Wash the boniatos and place them in a pan; cover them with water and add a little bit of salt. Bring them to a boil. You will need to check them after about 15 minutes. It would be best to remove them from the heat before they get too soft. Remove the skin and mash them with a fork. Mix in a can of crème of coconut. Sprinkle with cinnamon powder and then refrigerate. That is all there is to it!
Dulce de Toronja also has just a few ingredients, but the preparation process is a little longer. This dish will require about 4-5 grapefruits. You will need to cut the grapefruits in half and remove all the fleshy fruit part. Peel off the hard, orange exterior peeling. Then cut in half again; there will now be 4 pieces to each grapefruit. Put them in a pan to boil for about 20 minutes. Strain them, discard the water and place them back in the pan and boil again for about 20 minutes. Repeat this process about 2 more times. This is necessary for the grapefruit peels to lose their tart flavor. Once the grapefruit peel is soft, it will be necessary to remove the pieces and squeeze the water out of them. Place each piece in the palm of your hand and press down with your other hand. When you have done this to all of the pieces, place them back in the pan and add water (enough to cover all the grapefruit peels), 1 cup of sugar and 4-5 cinnamon sticks to the pan. Bring it to a boil and let it boil 10-15 minutes. Refrigerate and enjoy!