Recipe of Alcayota Preserve (Dulce de Alcayota)
Vida Recetas Editorial
Dulce de alcayota is one of Chile's most traditional preserves: the fibrous pulp of the alcayota (Cucurbita ficifolia), a hard-skinned squash that falls apart into strands like angel hair, is slowly candied with sugar, cloves, orange zest and walnuts. It is never eaten raw: its bitter taste and stringy texture only turn into a delicacy once it is cooked with sugar.
Alcayota preserve is a seasonal sweet (the fruit is harvested between November and March) and a patient one: the mixture boils, rests overnight and goes back on the heat the next day. The result is a thick preserve of translucent golden strands, served cold on pan amasado, with whipped cream, or used as a filling for sweet empanaditas.
Why it is worth making
- Generous: one alcayota yields about 2 kg of preserve, enough to fill several jars.
- Traditional: the same sweet once sold at Chilean markets and rarely made at home today.
- Versatile: it works as a jam, dessert or filling, and takes walnuts, chancaca or orange zest.
- No additives: just fruit, sugar and spices; no pectin needed because alcayota sets on its own.
Serve it on freshly baked kneaded bread, use it to fill some alcayota empanadas, or try the quince candy too.
Prep
40 min
Cook
60 min
Servings
30
Calories
200 kcal
Ingredients
Directions
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1
Heat the oven to 200 °C (400 °F). Prick the whole alcayota with a fork in several places and bake it on a tray for 25 to 30 minutes, until the skin softens and can be cut.
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2
Take the alcayota out of the oven and let it cool until warm. Cut it in half, scoop out the seeds and the central fibres and separate the pulp from the hard skin.
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3
Shred the pulp with two forks until it forms fine strands, like angel hair, and weigh it: you need about 800 g of sugar for every kilo of pulp.
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4
Put the pulp in a large pot with the sugar, stir and let it stand for 1 to 2 hours at room temperature, until it releases its juice.
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5
Add the orange zest, the cloves, the cinnamon stick, the lemon juice and the pinch of salt.
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6
Bring the pot to a boil over medium heat, lower the heat and cook for 30 minutes, stirring now and then with a wooden spoon.
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7
Take it off the heat, cover the pot and let it rest for 12 hours at room temperature, without refrigerating, so the sugar penetrates the strands.
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8
Bring it back to a boil and cook over low heat for another 30 minutes, stirring almost constantly and scraping the bottom so the preserve does not stick.
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9
Test the set: a drop on a cold plate should hold firm without running; remove the cinnamon and the cloves.
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10
Stir in the chopped walnuts and pack the preserve hot into clean, dry glass jars.
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11
Seal the jars, let them cool at room temperature and store them in the fridge. Serve the preserve cold on Chilean pan amasado, toast or biscuits, or use it as a filling for sweet empanaditas.
Frequently Asked Questions
How difficult is it to prepare Alcayota Preserve (Dulce de Alcayota)?
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Alcayota Preserve (Dulce de Alcayota)?
The preparation time is 40 minutes and the cooking time is 60 minutes.
How many people does this recipe serve?
This recipe is designed for 30 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.