Duraznos en Miel


“Los duraznos en miel me acuerdan mucho a mi abuela en La Esperanza. Recuerdo que los domingos siempre le llevaban los mejores duraznos. Ella encendía el fogón y comenzaba la preparación en su gran olla, única que era solo para cocer los duraznos. Ella le pedía a la gente que le guardaran sus botes de vidrio, que reciclaba mil veces para regalar y mandarle a sus hijos por todo el país. El recuerdo de mi infancia es muy especial por que nosotros mismos recogíamos a veces los duraznos. De allí me acuerdo del envasado, y nosotros de niños necios que nos dieran un poco antes de envasarlos. Siempre los hechos en casa son los mas deliciosos, pero ahora se encuentran en varios lugares de manera comercial.”

  La Esperanza is the land of the descendants of the Lencas. It is widely popular for its cuisine, especially the magnificent way they use their fruits and tubers to produce wonderful wines, jams, and conserves. The fruit used in Honduras for this treat is small and yellowish/green, so they are peeled with caution as to not remove so much of the pulp. Used whole, the apricots include the seed. They are set in the pot with the sweetener, ‘dulce de rapadura’, and simmer until a syrup is made. The homemade version is still quite popular, shared and gifted; but it is quite common to find more commercialized products on store shelves nowadays, making it easier for the local tourists to carry along back home to the bigger cities.

Collaboration made by Luis Eduardo, an outgoing, friendly Honduran living in Leipzig, Germany. He left Honduras with his family five years ago, but keeps a strong connection to his home country and enjoys the many perks of the European living.

4 Replies to “Duraznos en Miel”

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