Recipe
Atropellado de maní y piña
Thick sweet of grated pineapple and roasted peanuts, bound with cooked egg yolks. A home adaptation of a preparation collected by researchers from INIFAT.
- Preparation15 min
- Cooking45 min
- Total time3 h 30 min
- Servings8 small portions
- DifficultyMedium
The atropellado de maní y piña appears in the compilation Maní: recetas variadas, signed by Zoila Fundora Mayor and other researchers from INIFAT under the header of Agrotecnia de Cuba. There, pineapple, peanuts, sugar, and yolks are combined to obtain a thick sweet.
This recipe adapts the proportions for a small batch and uses unsalted roasted peanuts. It preserves the texture of the fruit and leaves some chopped peanuts for finishing. It is served cold, in small portions, because it has a concentrated flavor.
Ingredients
Check off the ingredients you have.
Method
Fruit and peanuts
- Coarsely grate the clean pineapple and also collect its juice. You must have 500 g of prepared pulp before starting the cooking.
Image generated with AI.CiberCuba - Reserve 20 g of the peanuts and chop them for finishing. Pulse the remaining 180 g with short bursts until obtaining a somewhat granular grind, without turning it into butter.
Image generated with AI.CiberCuba - Place the pineapple and its juice in a thick-bottomed saucepan with the sugar and the pinch of salt. Cook over medium-low heat for 25 to 30 minutes, stirring often, until the fruit is tender and the liquid has reduced considerably.
- Incorporate the ground peanuts and cook for about 8 to 10 more minutes over low heat. Stir the bottom so it does not stick. If the mixture dries out before integrating, add the planned water one tablespoon at a time, only as needed.
Image generated with AI.CiberCuba
Binding and cooling
- Remove the saucepan from the heat. Beat the yolks in a bowl and add to them, little by little while stirring, three tablespoons of the hot sweet. Pour this mixture back into the saucepan and mix well.
Image generated with AI.CiberCuba - Return to very low heat and cook for 3 to 5 minutes, stirring constantly, until the entire mixture reaches at least 71 °C, measured with a kitchen thermometer. The yolks must be cooked. The sweet will be thick and when passing the spatula the bottom will be visible for an instant; avoid a strong boil.
Image generated with AI.CiberCuba - Divide into 8 small bowls. Let cool down for about 30 minutes, cover them and refrigerate for at least 2 hours so the sweet sets.
- Before serving, sprinkle the 20 g of chopped peanuts you reserved on top. Serve cold, with a spoon.
