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Picatostes in cider syrup

A typical Asturian dessert for Easter.

LA SIDRA.- In Asturias we call “picatostes” to fried bread soaked in syrup, long time ago made as a way of accommodating the stale bread, and today a delicious dessert for Carnival and the Holy Week.

In this recipe, let’s give them a new Asturian touch by making them with cider syrup.

– a loaf of bread from the day before
– 300 ml. natural cider
– a cinnamon stick
– an orange skin
– 7 tbsp. Sugar
– 250 ml. milk
– 2 beaten eggs
– virgin olive oil

Heat the milk with the orange peel and the cinnamon stick. When it comes to the boil, remove from the heat and leave it covered for ten minutes
Cut the bread into slices and soak them in the strained milk. Coat them in beaten egg and deep-fry them until brown.
Place cider and sugar in a pan and heat it. Once reduced to half the volume, place the bread in the liquid and remove from the heat after five minutes.
Serve the picatostes on a platter and the syrup in a jug so everyone can help to their taste.

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Born in Xixón, Asturies, in 1973, I studied English Philology at the Universities of Oviedo and Bradford (UK). I've worked as an English teacher, guide, interpreter and translator. I'm very keen on cider and good cuisine. Follow me on the website

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