Peruvian Picarones

3 qt plus 2 C water (3⅓ l)

1 stick cinnamon

1 Tbsp (6 g) cloves

1½ Tbsp (13 g) aniseed

½ lb (250 g) pumpkin, peeled and chopped

1 lb (500 g) sweet potato, peeled and chopped

¼ C (48 g) sugar

3 Tbsp (28 g) fresh yeast

Pinch salt

1 lg egg, lightly beaten

2 C (250 g) self-rising flour

Oil for deep frying

2 C (237 ml) water

2 C (440 g) dark brown sugar

2 C (383 g) sugar

1 fig leaf

2 sticks cinnamon

1 Tbsp (6 g) cloves

Peel from 1 orange, cut into large strips

Bring water to a boil, add cinnamon, cloves and aniseed, reduce heat, simmer 10 minutes, strain out spices, add pumpkin and sweet potato to water, simmer 10-15 minutes or until tender, strain; reserve 2 cups of cooking liquid.

Pass pumpkin and sweet potato through a fine mesh sieve into a large bowl; let cool.

Combine reserved cooking liquid, sugar and yeast; let proof 10-15 minutes.

Add salt, egg and yeast mixture to pumpkin mixture, blend thoroughly, fold in flour, mix until dough is smooth and no longer sticky, place bowl in a warm spot, cover with a damp cloth; let rise 1 hour or until doubled in volume.

Heat oil in a large, deep saucepan or deep fryer to 325°F (165°C).

Form tablespoons of dough into ring shapes (rinse hands in ice water from time to time), fry until golden, transfer to paper towels to drain.

Place all ingredients in a saucepan, simmer 20-25 minutes, stirring occasionally, until mixture thickens; strain.