The writer Ricardo Palma, in his book Peruvian Traditions, recounted a little the starting point of this Creole sweet: Peruvian Picarones. «A kind of frying pan fruit that resembles the one called buñuelo in Spain.»

According to historical data, the origin of the Picaron comes from the Iberian buñuelo, a dessert brought with the arrival of the colonizers. During the famous time of the Conquest, the Spanish tried to replicate some stews of their gastronomy. Many of them served as inspiration to give way to new recipes that included purely Peruvian ingredients and cooking techniques.
Such was the case of the Picarones. Its creation started from a dough made with wheat flour –typical of the aforementioned sweets that arrived from the Old Continent–, pumpkin, sweet potato, anise and a pinch of salt. With them, small rings were formed that were then submerged in a bowl with abundant oil, and they were not removed until they were soft on the inside and very crisp on the outside. A dose of thick cane syrup on the generous portions served by the picaroneras was just and necessary to close the touch of flavor.

Peruvian Ingredients and Cooking Techniques

In the Dictionary of Traditional Peruvian Gastronomy, Sergio Zapata reveals that there was a strong relationship between this dessert and the religious celebration of the Lord of Miracles, which takes place every October.

According to the expert, since the 17th century, the Picarones dish, like other Creole dishes such as Anticuchos and Choncholíes, were offered by the criers during the procession of the also called Christ of Pachacamilla. More than 300 years have passed and the tradition is still intact. During the purple month, it is possible to see the picaroneras offering this rich stew on the outskirts of the church of Las Nazarenas, home of the venerated ima

The Recipe

In winter, it is impossible to refuse a plate of warm Picarones. So you don’t stay with the craving, we leave you the preparation.

In a pot, place a liter and a half of water, 500 grams of sweet potato and 500 grams of pumpkin (both inputs previously peeled and cut), 2 tablespoons of anise and a cinnamon stick. Put them on the fire until you see that the ingredients are cooked. Let it cool.

Remove the cinnamon and take everything to blend. Then separate some of the puree into a bowl and add 3 tablespoons of yeast. Let the dough rest for a few minutes (you will see that it is ready when bubbles begin to appear). In another container, add the rest and mix it with 500 grams of flour and a little anise. Join everything with your hands.

Once the yeast has taken effect, integrate both bowls, cover the dough and let it rest at room temperature for at least half a day. Once this time has elapsed, take a little of the mixture (before doing so, it is advisable to soak your hands in warm water to prevent the dough from sticking), create a ring with your fingers and then submerge it in a preheated pot or pan and with plenty of oil.

Repeat to generate more of these rings.
To prepare the honey, cook the following ingredients over low heat for an hour: 4 cups of water, 150 grams of brown sugar, 4 quinces, 1 orange, 1 fig leaf, 1 kilo of chancaca, whole cinnamon and cloves. Of smell. Let the mixture cool for 5 minutes and voila.