Vegan
Gluten freePesada de nance
Nance fruit pudding
Pesada de nance: Panamanian set pudding of tart nance fruit
Nance are small yellow fruits with a sharp, almost cheesy aroma, gathered from trees across Panama's countryside in the dry season and sold in bags at roadside stands near Penonomé. Cooked with sugar and thickened with cornflour, they become pesada, a thick, wobbly, sweet-sour pudding eaten cold, sometimes with a slice of white cheese. Look for frozen or jarred nance in Latin American shops. Skipping the sieve is the most common mistake; the stones and skins make it grainy. Chef's tip: dissolve the cornflour in cold juice, never hot, or it forms lumps you can't whisk out.
- Prep
- 10 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 150 kcal
Ingredients
- 1 ⅛ lb nance fruitfresh, frozen or jarred and drained
- 3 ¼ cups waterdivided
- 5 ½ oz sugar
- 1 ¾ oz cornflour
- 1 pinch salt
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Simmer 1 ⅛ lb nance fruit with 600 ml of 2 ½ cups water and 1 cinnamon stick until the fruit is very soft and splitting.
15 minStep 2: Push the fruit and liquid through a sieve with a spoon, leaving behind stones and skins. You should have about 600 ml of thick pulp.
Step 3: Whisk 1 ¾ oz cornflour into the rest of ¾ cup water, kept cold, until smooth.
Step 5: Pour into small bowls or a dish, cool, then chill for at least 2 hours until set.
KrazyBadal
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