Title: Doce Dourado De Chila / Golden Spaghetti Squash [Ttop]
Categories: Portugese Jam Spread
Yield: 7 Servings

225	g	Spaghetti Squash Jam [8oz]
200	g	Stale sponge cake [7oz] approx.]
10		Egg yolks
450	g	Sugar, granulated [1lb]
1		Orange rind or orange water
1	tb	Candied lemon peel
140	g	Almonds, ground roughly
1	ts	Cinnamon

Slice cake and place it on a platter. Set aside. Make a syrup with the sugar and some orange water or with plain water and the orange rind. Boil until thickish and pour some over the sliced cake, just to soak it. Mix the jam and candied peel with the remaining syrup and simmer for 1-2 minutes. Add the almonds, mix well, boil for another minute. Remove from the heat and allow to cook a little. Then beat in the egg yolks and simmer again, whilst stirring, to thicken. Pour this mixture over the sliced cake and when cold sprinkle with the cinnamon. from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-14-98 (08:17) The Once And Future Legend (1) Cooking

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