Place of origin
|Squash, sweet potatoes, chancaca syrup|
Picarones is a Peruvian dessert originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Picarones were created during the colonial period to replace Buñuelos as buñuelos were too expensive to make. People started replacing traditional ingredients with squash and sweet potato. Accidentally, they created a new dessert that rapidly increased in popularity throughout the country.
Picarones are also mentioned in the book of a famous Peruvian writer, Ricardo Palma. In his book, Tradiciones Peruanas, (lit. Peruvian traditions) he mentions this dessert. Picarones is also featured in traditional Peruvian music and poetry.
Recently a company has produced a Picarones mix.
- Compton, M. D. April 20, 2004. Peruvian Traditions: Ricardo Palma’s Latin American Historic and Folkloric Tales. United States. AuthorHouse. ISBN 1-4184-1046-2
- (Spanish) Plevisani, S. 2005. Dulce Pasión. Lima, Perú. Quebecor World Perú.
- (Spanish) Ada y Maricarmen. February, 1997. El Arte de la Repostería. Lima, Perú. Biblos
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