Guargueros and Macerado de Damasco

 

Guarguero Review

The Guarguero Dessert is a tribute to the sweetness of life and the authentic flavors that spring from the earth itself. With a base of local ingredients and a touch of creativity, this dessert is a sample of the culinary skill and passion that characterize this community.

 

Guargüero

Mass

• 7 egg yolks

• 2 cups of unprepared flour

• 50 grams of unsalted margarine

• 50 ml of pisco

• 2 tablespoons of water

• 1/8 teaspoon of salt (2 gr)

• 2 teaspoons of baking powder

• 1 liter of vegetable oil

• Powdered sugar to taste

For the Manjar blanco filling:

• 1 can of condensed milk

• 1 can of evaporated milk

• 1 cinnamon stick

• 3 cloves

•1 Teaspoon vanilla extract

Preparation

• Close the flour together with the baking powder about three times and reserve in a bowl.

• Place the egg yolks in the glass bowl and beat until creamy, add the margarine and beat for another couple of minutes until well blended.

• Remove the mixer, add the sifted flour with the baking powder and the pisco, mix by hand until a dough is formed.

• Put a little flour on the table, put the dough and with the help of the rolling pin stretch it until it is very thin.

• Cut the dough into 10×10 cm squares for personal portions or 5×5 cm for snacks. With each square, form a cartridge by joining the two opposite ends and press a little with your fingers so that they join.

• Meanwhile, pour a couple of fingers of oil into the pan and let it heat well without burning (if you have a thermometer it should reach about 300 °F or 160 °C).

• Fry the cartridges until golden brown on both sides (approximately 1 minute), remove from the pan and place on a baking sheet lined with absorbent paper.

 

Damascus Macerated review

Damascus Macerado is a delicate preparation that combines the most authentic flavors of the region. The base of this dish consists of fresh apricots, grown in the orchards of Los Guargueros, carefully selected for their ripeness and flavor. The apricots are soaked in a secret blend of local herbs and spices, then macerated for hours to absorb all the nuances of the ingredients.

The maceration process is a task that requires patience and dedication. The inhabitants of Los Guargueros transmit the secrets of this craft technique from generation to generation. Fresh herbs and spices are harvested from the valley and meticulously added to the mash, striking a balance between sweet and aromatic.

Damascus Macerated

Ingredients

• 30 unit/s of small Damascus

• 1 liter/s of good quality dry white wine

• 750 gram/s of Sugar

• 10 unit/s of Coriander Seeds

• 1 liter/s of brandy

 

Preparation

  Wash the apricots well, dry them with a clean cloth, cut them in half and remove the pits. Reserve the pulp and also the stones

- Place the white wine in a saucepan, boil it for 5 minutes, add the apricots, stone fruit, sugar and coriander and cook for another 15 minutes.

- Remove from heat and let cool. Transfer the preparation to a previously sterilized wide-mouth jar, leave to macerate for 6 days and strain. Bottle and add the brandy, mix very well and park it for 25 days before consuming.