May 4, 2010

Candied Jalapeños

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Layered Tortilla Dessert

I found a new victim to candy: jalapeños. These small moderately hot but flavorful chiles are perfect candied to fill dessert flour tortillas or to garnish cupcakes. The sweet and spicy candied morsels are rather addicting, specially paired with chocolate paste made with dried chiles and dark chocolate.

Layered Tortilla Dessert

I brushed 6-inch flour tortillas with melted butter, sprinkled a little sugar, then cooked in a dry hot skillet until the edges are crisp. A tablespoon or two of the chocolate paste is spread on the tortilla then topped with a few slices of the candied jalapeños. I stacked about 4 or 5 more tortillas before cutting into 4 pieces. Each wedge is served with whipped heavy cream and garnished with a piece of candied jalapeño. Sweet...spicy...sweet...Yummy.

Jalapenos

Candied Jalapeños

Candied Jalapenos

6 jalapeños
1 cup sugar
½ cup water
1 tablespoon light corn syrup
sugar for dredging, optional
  • Cut off both ends of chiles and cut into thick slices. In a small skillet or saucepan, heat 1/3 cup of the sugar and ¼ cup water. Let come to a boil, turn down heat, add the jalapeños and simmer for 5 minutes. Drain and transfer jalapeños on a plate, set aside to cool. Discard the syrup. Heat the rest of the sugar, the remaining water, and corn syrup. Let come to a boil, turn off heat, add the jalapenos and simmer for 2 minutes. Remove jalapeños and let cool. Repeat 2 more times or until the syrup has become really thick. Transfer the slices on a rack and let dry slightly. Roll on sugar if desired or leave overnight to dry completely.
Sweet Mole Sauce/Paste

Sweet Mole Paste

2 chile ancho, washed and seeded
water
4 ounces panocha, piloncillo, or demerara
4 ounces dark chocolate, chopped
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
Place the chiles in a small saucepan and add enough water to cover. Boil for 10 minutes or until chiles are very soft. Remove half of the water and reserve. Puree in a blender, return to the saucepan together with the sugar, cloves, and cinnamon. Simmer for 3 minutes or until of desired consistency, adding the reserved water if you want it saucier.

9 comments:

Sidney said...

That something completely new to me... I wonder how this tastes...

oggi said...

Sidney, it's sweet and spicy. The chocolate paste is very mild.:)

Joy said...

That is cool! I got to try this

oggi said...

Joy, I'm also going to make bacon candy.:)

sybdive said...

Chocolate and chili: it's a flavor combo I've long been fond of. I'm trying your recipe out; I think I can use it for some eye-popping truffles!

oggi said...

Midge, I was thinking of the same thing, truffles.:)

Brian Asis said...

Chilies and Chocolate mix well together, from what I learned from Midge :D I just wonder if it will work for any type of chili aside from Jalapenoes

oggi said...

Brian, any meaty peppers as long as they're not too spicy are good candidates.

Correen K said...

Mwah! Just what I was looking for. Had these at a party and the gal that made them would not part with her recipe. Going to make a small batch today and will let you know the results.

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