Picarones is a dessert popular in Peru and Chile that originated in the Viceroyalty of Peru. 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 Bunuelos as bunuelos were too expensive to make. People started replacing traditional ingredients with squash and sweet potato. Accidentally, they created a new desert 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 made Picarones mix that can be instantly made.
Compton, M. D. April 20, 2004. Peruvian Traditions: Ricardo Palmas Latin American Historic and Folkloric Tales. United States. AuthorHouse. ISBN-10: 1418410462
Plevisani, S. 2005. Dulce Pasion. Lima, Peru. Quebecor World Peru.
Ada y Maricarmen. February, 1997. El Arte de la Reposteria. Lima, Peru. Biblos
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Picarones